|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee clean off soiled glove with surface-sanitizing wipe and continue with food prep. CDI - Employee washed hands and donned new gloves. - 0 - |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Oberved beef tips (119F) and Queso (64F) hot holding below 135F. CDI - Items were reheated to 165 or above before being placed back into hot holding. - 1.5 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole (53), Pico de Gallo (50F), Chicken tacos (50F), and Tamales (48F) in prep unit holding above 41F. CDI - Items were moved to WIC to rapidly cool. This is the facility's fifth cold holding violation in a row. A risk control plan has been implemented. EHS will follow up weekly to ensure compliance. - REPEAT - - 3 -
* No sign due to Covid-19 Pandemic |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed carnitas thawing in prep sink without water running. CDI - PIC turned on water. - 0 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter top in server station. CDI - Wiping cloth moved to sanitizer bucket. - 0 -
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one wiping cloth bucket stored on the floor. - REPEAT - - 0.5 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food items stored on prep surface in server station. CDI - Items removed. - 0 - |