|
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 pink build up on the shield in the ice machine. CDI - machine started to be cleaned during the inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
REPEAT VIOLATION 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 - Observed a container of steak at 57F in the walk in cooler. PIC stated it was still cooling from last night. Observed a container of chorizo cooling in the walk in cooler; chorizo was 79F at 11:30 AM. PIC stated it was placed in the walk in cooler to cool at 7:40 AM this morning. CDI - explained proper cooling time/temperature requirements and methods. Both items were discarded. Verification required 6/2/2019 |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on the prep unit cutting board. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed several rusty shelves in the meat walk in cooler. Repair/replace shelving.
Observed split gaskets on both walk in coolers and the prep unit beside the grill; replace gaskets. |
|
47
|
0.50
|
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. - Observed cleaning needed in the tracks of the meat cases and on the doors and handles. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a slow draining hand sink in the meat department. |