|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
Observed washed and peeled onion uncovered in the prep room today and uncovered tortillas- covered during inspection. Keep these covered to protect them.3-302.11 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed pink algal growth inside of the ice machine near the bar today. Sanitized during inspection to correct today. Wash, rinse, and sanitize this frequently enough to preclude the growth of mold or build up of debris.Replace broken ice flap.4-601.11 |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed slaw that was made the day before and it had still not fallen below 45F. Discarded during inspection today.Cool TCS foods from 135F to 70F in the first two hours and then down to 45F or less in the next 4 hours.3-501.14 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
. | Observed TCS foods stored on ice today, with the product high in the pan and the ice was only in contact withthe bottom of the container. Products were stored at >45f today-sent to freezer to chill quickly today.Hold TCS foods at 45-41F or less.Observed two TCS foods that were stored on the counter today after they had gone through the thawing process. These must be placed back into cold hold immediately rather than setting out. Taken to WIC to quickly chill today.3-501.16 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed open American cheese and rice milk not date marked today. Date mark all TCS foods once they have been opened/made. Date marked today to correct.3-501.17 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed a spray bottle of bleach unlabeled today. Keep all chemicals labeled. Relabeled during inspection by PIC to correct.7-102.11 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed slaw that was stored in a very large portions today, tightly covered, and in a plastic container that had not met the cooling perameters. Must use any combonation of approved cooling methods such as shallow food portions, metal pans, keep uncovered, stir product regularly, put on an ice bath, ice paddles, use WIF etc.Observed lettuce that had been recently cut stored on the make table- cool fresh cut lettuce before storing it on the make table as this equipment is not designed to cool foods, only keep them cold.3-501.15 |