|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed heat sanitizing dish machine unable to reach proper sanitizing temperature at time of inspection. Technician dispatched advised that dishes could be washed rinsed and sanitized in three compartment sink tonight only . 1 day verification. |
|
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 45F. -P Observed tacos cooling in walk in cooler in too great of volume to meet cooling parameters. CDI changed cooling method. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 tacos in walk in cooler cooling tightly covered and in too great of volume. CDI split into numerous pans and uncovered and proper cooling was achieved. |
|
42
|
0.50
|
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 wet nested pans on clean drainboard. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of equipment and gaskets in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles at rear door. |