|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine not sanitizing. Call made for technician. Verification needed within 10 days. |
|
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: Horchata (hot rice in water) sitting on counter at 92.F after two hours. CDI: ice added to mixture and placed in walk-in cooler: Horchata dropped to 80F immediately, to 54F in an hour. Melted ice drained and new added to continue cooling. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Queso on stove at 124F. CDI reheated |
|
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: Pans of food requiring date marking In the tops of prep coolers must be date marked. Observed undated pans in prep tops. PIC stated previous guidance from Health Dept was that pans in tops did not have to be date marked. CDI- discussion with PIC. VR needed within 10 days. |
|
31
|
0.50
|
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: Horchata cooling at room temperature tightly covered. 92F. CDI- see #18 above. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Front and rear doors open upon entry and during inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Uncovered buckets and containers of food in walk-in and reach ins. Fried tortillas stacked unprotected under hood and in contact with wall. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Pipe leak under 3-comp sink. VR needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Wall and floors in need of more frequent cleaning. |