|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen prep area blocked by chip bin. CDI: bin was relocated. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat:
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce including tomatoes in boxes stored above prepared/RTE foods inside walk-in cooler. CDI: storage order rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above green onions inside walk-in cooler. CDI: storage order changed.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef inside walk-in cooler. CDI: storage order corrected. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed inside walk-in cooler carnitas at 46F-50F and salsa verde at 50F that had been cooled last night improperly. CDI: products were voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top portions in bags of raw chicken and beef in inadequate ice bath cook line at 56-63F. Ensure products are not stacked and ice is level to the food products. CDI: top portions removed and discarded. Other half was placed inside walk-in cooler with more ice added to bath. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
3-501.15 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. -Pf. Observed deep pan > 6 inches of carnitas and large container > 20quarts of salsa verde that had cooled improperly using incorrect cooling method. CDI: products were discarded; cooling poster handed out; proper cooling methods reviewed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bin of chips stored on kitchen floor. Observed boxes of margarita mixes stored on the kitchen floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer used for wiping cloths > 50ppm. CDI: corrected to proper concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed gaskets torn on large prep unit across from cook area. |