|
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 grilled chicken in the hot holding cabinet and on hot holding steam table below 135F. Observed grilled peppers in the hot holding cabinet below 135F. CDI - PIC reheat the chicken and grilled peppers to 165F. |
|
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 de gallo temped at 45F, sour cream 44F, guacamole 43F. Unit is currently not working and items are being held on ice. PIC stated that they have called in for repair and they are awaiting a part to be replaced. PIC has stated they will utilize TPHC for the TCS products. TCS products *shredded lettuce, pico, corn salsa, sour cream and guacamole were all placed on TPHC, These products were placed on the prep top at 10:30A and will expire/discard at 2:30P. PIC has agreed to continue with TPHC for these until the unit is repaired. Verification visit is required within 10 days to ensure compliance. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed cleaners stored over the warewashing sink. CDI - PIC relocated the chemicals. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Replacing lightbulbs under the hood. |