|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled veggie slicers stored as clean. CDI, item removed for W/R/S. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 salsa and cheese and bean filling cooling at slow rate. CDI, cheese and bean filling portions reduced and placed in shallow container. Ice added to salsa as an ingredient. Items reached 41F by end of inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 cheese and bean filling cooling in tightly packed bags and salsa cooling in deep covered container. CDI, cheese and bean filling portions reduced and ice added to salsa. Items reached 41F by end of inspection. |
|
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. Observed cockroach near handwash sink in kitchen. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of meat stored on floor in walk in freezer. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils stored on floor. |