|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed employees that were unaware of the major reportable illnesses and symptoms. CDI provided copy of Health policy poster in English and Spanish. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no parasite letters for the fish and shrimp that is undercooked for service. Verification required. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed tamales reheating in steam well from freezer. At hour and a half point tamales were at 98F. CDI item placed on stove and reheated to temperature in 30 minutes. Suggest facility no reheat any food items in steam well equipment only for holding temperatures. |
|
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. Observed cactus, pico, salsa verde, chorizo, salsa roja, cabbage, horchata and ground beef not dated when pulled from walk in unit. CDI items dated. |
|
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 mixer and racks that are rusted and in need of repair and walk in door hinge in need of repair to allow for self closing walk in door. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, fans in dish washing area, microwaves, reach in and vents in walk in cooler in need of cleaning. Repeat |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Atleast 20 foot candles where there is warewashing and food prep. Observed less than 20 foot candles at the bar area. |