|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee washing hands for less than 15 seconds at handsink adjacent to warewashing area. Observed another food employee using bare hand to turn off faucet. CDI: Instruction with PIC present. Employees re-washed hands. Significant improvement has been shown in handwashing habits since previous inspection. Observed multiple employees washing hands properly compared with the last visit. REPEAT. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ladder partially blocking access to back handsink near prep table. CDI: Ladder moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several tongs and scoops that were stored as clean with visible food residue on them. CDI: All soiled utensils were removed from service and placed at three compartment sink for warewashing. |
|
18
|
0
|
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 45F. -P Observed several items cooling in walk in on speed rack and the temperature did not change after 15 minutes due to malfunctioning equipment. CDI: All cooling items were moved to the produce walk in where they cooled to below 45F within 15 minutes. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch at 49F in an ice bath where the ice did not sufficiently cover the product. Observed walk in cooler blowing air at 47F and several items in the walk in holding at 45-46F. Unit had door left open throughout inspection. CDI: PIC called for maintainence during inspection. Workers arrived during inspection to add freon to unit. After maintanence, air was blowing from fan at 39F and all items within unit had cooled to 40-41F. Ice bath levels were elevated for ranch and temp fell to 43F by end of inspection. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 ranch and mexi-ranch cooling in prep units designated for holding and guac cooling in a tightly covered container above freshly cooked onions and peppers reading 150F. CDI: Dressings relocated to walk in for rapid cooling and guac was vented. Freshly cooked product was moved to the top of speed rack. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed that stickers are still not being removed from avocados prior to washing. REPEAT. |