|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tilapia over onions and raw bacon over chorizo's in reach in unit. CDI items rearranged. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee go in walk in with gloves and return to food prep with same gloves. CDI gloves changed and hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris. |
|
18
|
0
|
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 45F. -P. Observed pork carnitas at 51F from overnight. CDI bucket discarded. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of sanitizer. CDI bottle labeled. Repeat.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer bucket with chlorine over 200ppm. CDI bucket diluted. |
|
31
|
0.50
|
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 facility with pork carnitas that cooled in a tall plastic bucket overnight in reach in unit. Only item that was using improper cooling methods. CDI carnitas discarded. Repeat. |
|
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 build up on can storage rack, racks in walk in and reach in units. Repeat. |