|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee using the cook line hand wash sink to fill a container of water. CDI-Discussed using the prep sink instead of a hand washing sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed ground beef and chicken hot holding below 135F. CDI-Both items were reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the grill flip top cooler holding product above 41F. The left side of the cooler (holding the salsas) were holding above 41F while the right side was holding at required temperatures. CDI-The manager contacted their refrigeration technician to have repaired. The salsas and items below were moved. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies throughout the kitchen. Manager is working with pest control to eliminate the pests. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelving in the meat and regular walk in coolers. Have replaced. |