|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash their hands and turn the faucet off with their bare hands then returning to preparing food. Observed head cook wash hands and also turn off the faucet with their bare hands. Ensure that all staff are aware of how to wash their hands according to the correct hand washing procedure to avoid recontamination. CDI- REHS educated team members on proper hand washing and team members followed with a correct hand wash during the inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Handwashing Signage (C) Observed a hand washing sink without a hand washing sign present during the inspection at the hand washing sink by the dish area. AT the time of the last inspection food establishment underwent wall repairs and did not have signs due to this reasoning. Ensure that hand washing sinks are equipped with the hand washing sign to help aid in hand washing. CDI- A sign was provided during the inspection by REHS. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chorizo stored comingled in the same container as ready to eat pork. Both pork and sausage were discarded during the inspection. Ensure that raw and ready to eat foods aren't store together to prevent possible cross contamination from occurring. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed chemical sanitizer in 3 compartment sink at a concentration of 0ppm due to the mixing system not properly pulling from line with air gaps. CDI- PIC was able to tighten the line to test quat sanitizer around 400 ppm during the inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods such as crema in multiple locations and ranch dressing above temperature threshold. Items in between 42- 45F were cooled during the inspection. Items above 45F were discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed some foods recently prepared today with date marks from yesterday and the day before. Ensure that team members are aware of how to date mark foods Observed food labeled for 1/27/22 which would make it past discard date. Food was discarded during the inspection. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Prevent possible back flow by ensuring sprayer attached to hose in can wash is in the off position with the water drained out of the line. Backflow prevention device installed is negated due to water being held inside of the hose. CDI- Water was drained from the hose and water was turned in the off position during the inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Ensure that dumpster door is being kept closed to prevent a possible harborage or attraction of pests. |