|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Chemical sanitizing dish machine testing at 0ppm for chlorine. PIC on site called for repair personnel during inspection. Dish machine may be used to wash dishes and utensils only, then placed in sanitizer in 3 comp sink. This may be used only temporarily until dish machine is repaired. Follow up by 7/9/18 to check for repair. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in salad prep cooler not under temperature control. Ambient air of cooler at 55F. Follow up for repair by 7/9/18. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Fly and fruit fly observed at/ near ware washing area. PIC Hector Guerrero advised of ongoing pest management. Continue with pest management. (0pts) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large bowl and bag of semolina flour. PIC advised that he was filling the bowl and moved to shelf. Frozen condensate in large walk in freezer extended down onto portioned frozen foods. Cleaning needed. Food items possibly no longer safe for consumption depending on packaging integrity which could not be observed during inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Damaged shelving in units and dry storage. Much improvement observed from previous inspection in regards to repair and replacement of damaged equipment and utensils. repeat |
|
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. Dried food debris and residue on exteriors and pooling water in prep units. Continue to work on detail cleaning of facility. Much improvement noted from previous inspections. repeat |