|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into the hand wash sink near the soda machine. CDI-Had the ice removed and explained to the PIC that only hand washing can be used in the hand wash sink. Do not dump any items down the sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Observed slaw made the previous night cold holding at 53F. CDI-The product was disposed of. REPEAT. Ensure that all items are properly cooled within the 6 hour time frame. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coolers underneath the stove holding product above 45F. The products had been placed in the unit at 12 pm. CDI- All products were removed from the unit and placed into the walk in cooler. A repair man arrived during the inspection to fix the unit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 multiple products in the walk in cooler not cooling properly. CDI-The carnitas container had the lid removed and were placed into the freezer for rapid cooling, and the queso and chicken were placed on top of containers of ice with the lid removed and kept in the walk in cooler. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths sitting on counters throughout the facility. CDI-The cloths were moved to the sanitizer bucket or to the dirty cloth bin. When a wet wiping cloth is not in use, it must be stored in a sanitizer solution or put in the dirty cloths bin. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handles to scoops in multiple bins stored in the food product. CDI-The scoops were removed from the bins and washed. Keep the handles to the scoops out of the product. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cold holding unit underneath the stove not holding food product at 45F or below. CDI-A repair man came out and added more freon to the unit. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors to the dumpsters open. They need to be kept closed when not in use. |