|
14
|
1.50
|
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 cheese slicer stored with debris on the cutting surface. PIC stated that it had been cleaned by employees earlier. Insure that employees thoroughly wash/rinse/sanitize food contact surfaces. CDI by employee rewashing item. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and pork carnitas in cold holding at temperatures greater than 45F in the kitchen prep unit. Other items in the cooler observed well below 45F. Insure that temperature abuse from employees using items in the prep area is not allowed. Items may be placed in working containers and used, but must be returned to the cold hold unit before they reach temperatures above 45F. EHS observed home made horchata containing milk and cooked rice being used in a beverage dispensing unit. The unit was unable to keep the horchata below 45F, until facility provides documentation that the horchata mix is not potentially hazardous, it must be kept below 45F. Horchata was discarded by PIC. PIC will instead keep the horchata in cold hold units. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
\3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed non-datemarked pork carnitas in the reach in cooler unit, PIC stated that the item was prepared two days prior. Insure that items kept for multiple days are datemarked for the date of preparation or opening of the commercial packaging. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 two batches of queso cooling down in ice baths without stirring. Insure that when using ice baths to cool items that the items are stirred so that the item cools evenly without pockets of hot temperatures. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers stored in the rear areas of prep units. Insure that ambient thermometers are stored in the front of prep units, as the front of the unit will indicate the warmest temperatures. CDI by employee moving item. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed nachos being stored in large, non-NSF rubbermaid containers. Food grade plastic containers should be utilized for easy cleaning of the large buckets, and to insure that the items are stored in a safe container.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken spatula with damage to the food contact surfaces. Item was discarded by PIC. |
|
47
|
0
|
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 non-food contact surfaces accumulating greasy residue. |
|
53
|
0
|
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 physical facility damage to several areas such as the door jamb to the dry storage room, observed damage to several ceiling tiles, observed cooler door in disrepair. |