|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed 3 open employee drinkgs stored next to garlic- cdi lids put on drinks and they were put on the low small metal shelf where no other storage is present. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed an employee change tasks and before doing so, washed hands with their gloves on- cdi employee took gloves off and washed hands after instruction.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw beef stored over refried beans in teh walk in- cdi beef put on the lower shelf next to the eggs. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P
Observed cooked peppers with tomatillos and beef tongue that was cooked last night and stilll had not fallen to <45F- cdi discarded by staff during inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Peppers were holding at < 135F today- cdi reheated on stove to >165F to correct. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed beef tongue that was cooling with a cover last night and the meat was whole- recommend cutting tongue open before cooling so it is thinner and keeping uncovered overnight(keep using the metal pans that were used this time).
Observed deep portions of peppers with tomatillos cooling overnight in covered containers- cool in half the portion with the lid off. cdi- all above products were discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed multiple wet cloths that were stored on counters and cutting boards- cdi put into sanitizer buckets. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a crock pot that is not designed for commercial use.
Observed bread and chili peppers stored in clean trash bags- trash bags are not designed to store foods. Grocery bag being used to press tortill.s
Thank you for repairing the chopper. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure
dust wall near tortilla prep table. |