|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed the bar dishwasher not sanitizing today. Tube was smashed by the table and it was reprimed and sanitizing at 100ppm by the end of the inspection to correct. All glasses that had been run through after lunch were run back through after correct.
Observed build up on the tomato chopper today- sent to be rewashed.
4-501.114 Maintain sanitizer at correct concentrations. -P
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed horchata that had been made Monday with no date and chorizo that had no date. Both back dated to correct today.
Reminder to date mark cactus once cooked being that it is used in cactus salad which both products are held >24 hours- date both products and the date on the salad part will refect the oldest ingredient in the salad.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Keep chemicals labeled correctly. Observed windex in a comet bottle and an unknown chemical in a comet bottle. Windex labeled to correct.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed hydrogen peroxide stored over dry goods today- moved to the office to correct.
7-201.11 Store toxic materials to avoid contamination. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed lettuce that comes in pre-shredded and then has cold water added to it, was still >45F after 3.5 hours of cooling. Product drained and ice added immediately and the product dropped by the next 30 minutes to <40F to correct. This product, if water is to be added, must be cooled using enough ice or in small portions.
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 |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed cracks in both prep tables today.
4-501.11 Maintain equipment in good repair. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Observed garbage doors open today.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed a light missing its endcap on the end of its protective sleeve.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |