|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed clarified butter and mashed potatoes in hot box below 135F. Other items on all shelves holding above 135F indicate hot holding unit is in good repair.
Also observed clarified butter at cook line below 135F.
CDI- PIC reheats both clarified butters and mashed potatoes to 165F before returning to hot box/steamwell. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed same bottled TCS sauces above between 42F-45F in fliptop as previous inspection (cilantro sauce, chipotle ranch).
EHS advises facility to begin half-filling bottles or utilize TPHC.
CDI- PIC removes top portions of sauces and rapidly cools back to 41F. (-3) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocado with sticker at fliptop.
CDI- PIC returns avocado for re-washing at veg wash sink. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several cutting boards with deep scoring, including board on far left side of make-top line at fliptop. Replace worn boards at earliest opportunity. (-0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed meat slicer no longer used at facility on back prep counter with wiping cloths stored on top. Remove unused equipment from premises at earliest opportunity. (-0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee beverage beside sanitizer bucket below prep top in back of kitchen.
CDI- PIC removes employee beverage. (-0) |