|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed blocked by cart upon entry of kitchen. CDI. Cart relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chorizo observed above ready to eat foods in two door reach-in cooler. Raw chicken and fish observed above tomatoes sauce cooling in reach-in freezer. CDI. Foods relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine observed dispensing 0 ppm when ran a few times. EHS will verify no later than 1/19/2020 that dish machine is properly dispensing chlorine sanitizer. Facility will use manual sanitizing at three compartment sink until repaired.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Inside of microwave observed heavily soiled. Clean more frequently. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods observed cold holding above 41F (see chart above). CDI. Foods moved to reach-in freezer to rapidly cool. Repeat violation. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 bowl submerged in rice hot holding unit. Scoop was obtained. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket observed torn on lower reach-in cooler doors. Replace. |