|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Observed no sanitizer made in MFU. CDI- PIC made small container of sanitizer at 200 ppm. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed rice on stove holding at 122F. CDI- PIC voluntarily discarded rice. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed cheese holding at 45F in prep bottom. CDI- PIC voluntarily discarded cheese. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed open bag of cheese and open container of cortido with no date mark label. CDI- PIC labeled cheese with today's date and cortido with date of 11/29. repeat |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed prep bottom at 44/45F. PIC stated that she had adjusted temperature this morning due to freezing over. PIC adjusted temperature for a few degrees colder.
Observed at the end of inspection prep bottom at 37F. |