|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several lids soiled with old food and debris. CDI- Lids take back to be washed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle heavily soiled with old drink residue. Nozzle had a pungent odor and gnats were collecting in the nozzle. CDI- Nozzle cleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lettuce and pork cooling at a rate of .01. CDI- Pork was placed in the walk in cooler and ice placed on lettuce. Observed broth and chicken in the walk in cooler cooling at a rate of 0. Observed tacos cooling at a rate of .07. CDI- Lids removed from the items in the walk in cooler. CDI- Bags of ice placed on tacos. |
|
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 pork in the walk in cooler holding above 41F. Pork had been in the walk in cooler since last night. CDI- Pork discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed alcohol from first aid kit stored with the clean dishes. CDI- Alcohol removed. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the bar area. |