|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11. Raw chicken stored above RTE tamales. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- tamales moved to other side of reach in cooler to prevent contamination -P |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14. See temp log. Pot of rice cooling on unlit stovetop not cooled from 135-70 within two hours. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- rice voluntarily discarded. Education provided to PIC -P. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16. See temp log. Barbacoa and poblano peppers hot holding below 135. Maintain TCS foods in hot holding at 135F or above. CDI- both items voluntarily discarded by PIC -P |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15. Big pot of rice left to cool at ambient temperature. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- see line item 22 -Pf |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Packaged meat thawing in stagnant water. Use approved thawing methods. CDI- PIC instructed to use running water to thaw. Pf |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11. Employee at grill observed preparing food without proper hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core; Blender used for making salsa rated for household use only by the manufacturer. Equipment shall be used within the manufacturer's specified intended range of use. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Grease and food debris deposits building up on the sides of the grill and fryer and around the rim of the fryer. Non-food contact surfaces of equipment shall be cleaned at a frequency that prevents the accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Food debris building up on the wall behind the grill and steam well. The facility shall be cleaned at a frequency to keep it clean. |