|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee uncovered drink stored on prep table upon entry into the kitchen. Observed employee food uncovered inside walk-in cooler above restaurant food. CDI: all items relocated and stored in designated employee area. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment:
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods inside walk-in cooler uncovered. CDI: by covering. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 foods inside walk-in cooler not dated including pulled chicken made on Saturday, tamales, spinach dip, salsa, queso, beans, shredded beef, and soup made on yesterday. CDI: by dating. Observeed chili reyenos stored inside bottom of prep cooler not dated made yesterday. CDI: dat |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles not labeled. Observed unclear labels and some dry good containers not labeled inside back storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker and wooden household tortilla maker in facility.
4-501.11 Maintain equipment in good repair. Observed broken equipment stored at back door outside. According to owner these items area in the process of being removed. Observed damaged dish racks in need of replacing. |