|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans, steak, sliced tomatoes, and shrimp in walk in cooler holding at 43F. Walk in cooler door is frequently left open during preparation. PIC has been advised to change practice of leaving door open. External thermometer of walk in cooler read 38F. CDI - Items cooled to 41F prior to end of inspection. -REPEAT- -3 points- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler with stickers still attached. Wash fruits and vegetables prior to use removing produce stickers and sticker residues. -REPEAT- -0.5 points- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is non TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoops stored in ice bins with the handles making direct contact with ice. CDI - Handles were repositioned so that ice scoop handles do not make contact with ice.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on stove handle with food contact surface making contact with non sanitized area. -0.5 points- |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in kitchen with abundance of shredded lettuce inside. Handwashing sinks are for handwashing only. -0.5 points- |