|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwashing signs in restrooms; recently remodled. CDI - Handwashing sign handouts left with PIC to post. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P One pan of cooked chicken stored under raw beef in walk in cooler. CDI - Cooked chicken relocated to shelf with other ready to eat foods. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatoes stocked abov the fill line in flip top 2 and holding above 45F; slaw and crumbled queso, and cooked tamales holding above 45F in flip top 1. Also, cooked items such as yucca and cooked pork in reach in cooler holding above 45F. CDI - Overstocked portion of tamatoes discarded; low prep cooler 1 and reach in cooler temperature settings adjusted. Food reurned to acceptable temps within minutes. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Frozen shrimp thawing in standing water at prep sink. CDI - Shrimp placed under running water to thaw. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace or repaint rusty shleves in walk in cooler. Observed one gasket pulling out of low prep cooler door and broken hinge on the same door. Repair. |
|
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. Clean build up from walk in cooler shelves. |