|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup to the dicer stored on the clean equipment rack. CDI-The dicer was moved back to the 3-compartment sink for rewashing, rinsing, and sanitizing. |
|
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 black beans, queso, and pintos hot holding below 135F in the hot box. Also observed steak hot holding below 135 on the hot hold line. CDI-All items were moved to be reheated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce, and corn salsa in the front 2-door reach in cooler holding above 41F. Also observed pico on the cold hold serve line holding above 41F. CDI-All items were discarded. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths on the prep counters at the start of the inspection. CDI-The cloths were removed. REPEAT. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed equipment stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT. |
|
47
|
0
|
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 cleaning needed to the shelving in the walk in cooler and the back splash behind the flat top and grill. Have cleaned. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed burned out lighting in the hood vents. Manager will have replaced.
Observed missing cove molding below the prep sink and behind the clean equipment shelving. Have repaired. |