|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops and ground beef stored above cooked shrimp ceviche and cheese in walk- in cooler. CDI- items were reversed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed warewashing machine did not register any sanitizer strength. Dish washer was continuously cleaning, but failed to test the sanitizer strength. PIC observed that the container of sanitizer was empty. CDI- PIC changed the container to one that was full. Dishes that were cleaned were taken back through the dish machine for proper cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of carnitas stored below 135 F. CDI- container was reheated to 184 F |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stored in glass-door refrigerator, cooler under grill, and prep cooler that were above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed raw chicken thawing in prep sink filled with non-agitation water. CDI- PIC turned water on so product will thaw under agitation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of cups that were stacked wet. CDI- cups were seperated and allowed to air-dry. |