|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed food employee filling up bucket inside of handsink. CDI- Employee stopped and education was given on only using handsink to wash hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed pink and black buildup inside of ice machine. Cleaning frequency needs to increase. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed items in facility above 41F. This is facilitys first inspection of 2019 with the new cold holding temperature at 41F. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment. 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 items prepped recently in the past week above 41F. Items were in large containers. Queso was cooling during inspection covered up. Suggested that facility stir queso consistently because of its thickness. CDI-In order to ensure facility will meet 41F and below requirements cooling methods need to change. Foods should be kept in shallow pans during cooling uncovered and stirred consistently when needed. |
|
41
|
1
|
In-use utensils: properly stored |
No |
No
|
No |
Repeat violation. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed scoop with handle stored down inside house. |