|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat:
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods uncovered inside walk-in cooler. CDI: by covering. Improvement noted. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available. CDI: bleach sanitizer made up but at highly strong concentration. Corrected by inspector to 50-100ppm with training provided.
Observed bleach coming from dishmachine at 0ppm. Sanitizer container was really low and may not be feeding sanitizer properly to dishmachine. There was no more sanitizer for dishmachine in facility. Managing director is ordering more sanitizer. Facility will manually wash, rinse, and sanitize dishes at 3-comp sink until sanitizer for dishmachine is provided.
VR to check dishmachine by 6/26/20 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no dates on fried chicken, carrots and potatoes, soup, filling for pupusas, and salsas inside walk-in cooler. CDI: by providing proper date. Observed no date on pupusas stored at prep cooler cook line. CDI: properly dated.
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. Observed beans dated 6/8, chicken tamales dated 6/7, and cheese dip dated 5/31 all with expired 7 day dates. CDI: by discard |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Observed raw chicken at back prep sink thawing without running water. Chicken placed in colander and water was ran over top of it. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor inside walk-in cooler and freezer from yesterday's delivery. |
|
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 plastic food tubs wet stacked at back prep sink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some areas in flooring that need to be regrouted including inside walk-in cooler and at cook area. |