|
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 food debris on containers that were stored as clean. CDI - items were taken back to the dish pit to be rewashed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed pink and black build up inside the ice machine, on the sliding door and under the door that lifts up; clean ice machine. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 2 containers of vegetable soup at 80F in the walk in cooler at 2:20 PM. The employee that prepped the soup placed it in the cooler at 10:40 AM to start cooling, but the temperature was not recorded. Its unclear what temperature the soup was at at the start of cooling and how long the food was in the walk in before it reached 135F.
Observed a container of salsa verde at 104F in the walk in cooler at 2:20 PM. The employee that prepped it placed it in the cooler at 10:05 AM to start cooling, but the temperature was not recorded. Its unclear what temperature the salsa was at at the start of cooling and how long the food was in the walk in before it reached 135F. CDI - PIC discarded the soup and salsa.
Observed 3 pans of refried beans in the walk in cooler at 75F, 73F and 76F cooling for 4 hours; CDI - items were discarded. |
|
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 tomatoes, lettuce and pico holding above 41F on the prep line beside the hot well. CDI - items were placed in the freezer to rapidly cool.
Observed cabbage, salsa, cooked peppers, cooked onions, cheese and ground beef holding above 41F in the walk in cooler. The ambient air in the walk in cooler was between 42F and 43F. CDI - items in the walk in cooler were allowed to be dated for no more than 4 days from the prep date. PIC contacted the maintenance company to adjust the temperature of the cooler; will follow up to check the temperature of the cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and cups stacked wet. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. Points were taken down to half points because improvement has been noted since the last inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed areas with low grout throughout the kitchen. Patch areas of low grout. |