|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pico, shredded cheese, queso fresco, green salsa, red and red salsa above 41F, see temp chart. PIC voluntarily discarded the items. Observed reach in cooler functioning at 44F. PIC has another cooler and freezer on MFU. A VR will occur no later than 7/16/21 to ensure all TCS foods are kept at 41F or below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed reach in cooler functioning at 44F. EHS to follow up to ensure equipment is maintained TCS foods at 41F or below. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hood system in need of cleaning due to grease residue build up. Clean as often as needed to prevent and reduce build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in use with cap off. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce build up. |