|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.-REPEAT- Observed one ice machine shield soiled with pink and black residue. Point deduction not increased since an improvement is noted from last inspection.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bar dish machine functioning at 10 ppm Cl with glass wear inside. CDI- PIC was able to get the machine to function at 100 ppm cl and re washed the glass wear. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-REPEAT- Observed cut lettuce (50F), RTE chorizo (48F), motza cheese (50F), slaw (51F), cut tomatoes (50F), and slaw with diced tomatoes (50F) all above 41F. CDI- PIC voluntarily discarded the items. Flip top unit functioning at 45F. Facility has enough cold holding equipment to keep cold foods at or below 45F. Below the prep top the TCS foods were 40F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed RTE chorizo, three large containers of RTE carnitas, slaw, RTE chicken, green salsa, and red salsa all without dates. According to the PIC the chorizo, carnitas, and chicken were all from yesterday. PIC also stated the slaw and salsas were prepared this morning and wold kept another day if not sold today. CDI- PIC voluntarily discarded the chorizo, carnitas, and chicken. PIC was able to properly date the salsas and slaw. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several squeeze bottles and shakers in use on the grill line without proper labels. PIC had an employee label all items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.- Observed food debris soiled rags stored on shelving throughout the facility. PIC had an employee collect the rags. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several stacks of wet metal containers. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.- Observed outside dumpster waste container without a drain plug. PIC contacted provider during the inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee phones and speakers stored above food prep areas and on food prep units. |