|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed 2 employees cutting limes with bare hands. CDI - explained the violation and the limes that were touched were discarded. Employees washed hands and put on gloves. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored above cooked tripe in the walk in cooler and raw beef stored above cooked pork in the reach in cooler on the cook line. CDI - items were rearranged correctly.
REPEAT VIOLATION 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed a container of jalapeno and onions uncovered on a shelf under the prep table on the cook line. CDI - items were covered with saran wrap. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed tripe, pork, cooked jalapeno and rice all above 41F and 45F. PIC stated those items were all cooked last night and placed in the coolers to cool. CDI - items were discarded. Explained the time/temperature requirement for cooling and explained the cooling chart.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - Observed a covered container of pico in the walk in cooler at 48F. PIC stated it has been in there since they made it last night. CDI - item was discarded and explained the violation and time/temperature requirements. |
|
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 rice, cooked beef and salsa between 42F and 45F. CDI - PIC voluntarily discarded the items. Reminded the PIC of the temperature change to 41F. Recommend adjusting the walk in cooler temperature to 37F or 38F so that the food can be maintained at 41F or below. Also, adjusting the walk in cooler door to close on it's own will help keep the food cold. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. Replace shelves; do no spray paint. |