| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed dried flour on the handle of the tortilla maker at time of inpsection. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
At time of inspection the cheese cooler was not working, and I checked repackaged queso fresco cheese internally and it was 65 F degrees, mozzarella cheese 65, and queso cheese blocks 64 F degrees. |
PIC discarded all cheese at |
Priority (P) |
0 |