|
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 soiled plates and utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo and sliced tomato cold holding above 41F. PIC states chorizo is cooked every morning (8AM), placed in walk in cooler, then moved to prep top cooler. Observed chorizo in walk in at 40F. Observed tomato below the fill line of container at 40F. CDI, chorizo and top layer of tomato placed in walk in to cool. |
|
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 cut cabbage cooling in deep covered containers. PIC states vinegar was added this morning (10AM) to cabbage before placing back in walk in to cool. PIC states cabbage is cooled by placing in ice bath while in walk in cooler. CDI, cabbage placed in ice bath. Item reached 41F by end of inspection. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles in flour and rice. CDI, scoop placed upright with handles out. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed soiled to go box stored near grill line without protective plastic. CDI, voluntary discard by PIC. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
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 plastic container with cracks and pits stored as clean. CDI, voluntary discard by PIC. |
|
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 cracked/missing tile in kitchen in front of prep cooler. Needs repair. |