|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at second hand sink in bar area. CDI: PIC provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at second hand sink in bar area. CDI: PIC provided paper towels. |
|
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 black buildup on the margarita machine due to inability to take apart. PIC stated a new machine has been ordered, but agreed to take apart using pliers until the new machine arrives. |
|
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 Observed rice in hot box being held at 127F. Rice prepared 09/09/20 and within 2 hour window. Offered reheat by EHS. CDI: PIC voluntarily discarded product. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce prepared on 09/08/20 in make table being held at 54F. Product placed in make tab;e @ 11am. CDI: PIC provided icebags for rapid cooling. Observed red sauce prepared on 09/08/20 in make tab;e being held at 46F. CDI: PIC voluntarily discarded product. Observed sour cream in dispenser in ice bath beside make tab;e being held at 51F. CDI: PIC added more/new ice to ice bath for rapid cooling. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored above steam unit beside flat top. CDI: PIC moved chemical to approved location. Observed chemical spray bottle stored hanigng over the side of the hand sink in the bar area. CDI: PIC moved chemical to approved location. |
|
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 cut cabbage cooling in make table. Temperature of product was 45F. CDI: PIC covered product with ice and placed drain pan underneath for rapid cooling. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout facility with deep grooves/pits.
4-501.11 Maintain equipment in good repair. Observed several strainers in poor repair at prep sink. CDI: PIC voluntarily discarded items.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed tortilla maker with hard to clean surfaces and crevices in outdoor liquor storage closet. |