|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P; Observed pork on a rotisserie not holding at 135F degrees and above. The pork was reheated to 165F, and the rotisseries was moved higher up in the unit where most of the heat is coming from and the hot holding temperature improved. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf; Cut tomato and lettuce prepared yesterday were not date marked. PIC provided a date mark for the foods. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tortillas stored in a container on the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair. Observed slightly torn gaskets on the prep cooler doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 The establishment must keep its premises free of materials that are not necessary for the establishment's operation or maintenance, such as litter or nonfunctional or no longer used equipment. Observed multiple old pieces of equipment in the back storage area.
6-501.16 After use, mops shall be placed in a position to air-dry without soiling walls, equipment, or supplies. Observed mops stored in buckets in the back storage area. |