|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed wait staff enter kitchen with soiled dishes and attempt to resume preparing drinks in bar without handwashing. Observed food employee handling soiled prep sink and raw meat and attempt to resume RTE food prep without handwashing. CDI - PIC intervened and instructed handwashing. PIC educated staff on when to wash hands. -2- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored on walk in shelf over RTE cucumbers. CDI - PIC moved fish to shelf over raw chorizo. -1.5- |
|
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 buildup in food contact surfaces of cooking pans and pots. CDI - PIC sent to dish pit for cleaning during inspection. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut greens, cut cabbage and refried beans cold holding at 47F in prep unit. CDI - Prep unit taken out of service and out of temperature foods voluntarily discarded. -1.5- |
|
21
|
1.50
|
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 no date marking on refried beans and tamales prepared 1-2 days prior to inspection. CDI - PIC back dated these. -1.5- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sour cream and spicy ranch dressing stored on prep table during food service. PIC states this is discarded every four hours, but no written procedure available. CDI - PIC given TPHC form to fill out completely and have available for future inspections today. -1- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employees cooking and plating food. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested drinking cups at drink station. PIC stated there is not enough room to air dry. EHS advised lining cups along reach in shelf that is empty and stacking when dry. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed styrofoam cups stacked in bar with lip area exposed. REPEAT -.5- |