|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels were present at handsink near heating area. CDI- Paper towels were placed at hand sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage dogs and chicken taquitos that were held below 135 F. PIC stated that the items were made 30 minutes before inspection. CDI- Items were reheated to proper temp. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de galo stored above 41 F. CDI- pico de galo was discarded per management. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items near front counter were not stamped with time in and time out. PIC stated that she just placed items on display but did not stamp them due to large amount of customers at the time. CDI- PIC labeled items. |