|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed two hand sinks without handwashing signs.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing equipment parts in hand sink. CDI-through instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bottle labeled sanitizer with undiluted quat measuring above 400ppm. CDI-bottle emptied and refilled to proper concentration (200ppm according to Manufacturers directions on bulk product).
4-602.11 Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in soda nozzles. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos/tornados on hot rollers below 135F. Observed temperature control knobs at 150F for hot hold on cooking area in rear. PIC stated that the controls could not be changed and that these items are cooked on back at 150F. Spoke with Area manager who was on site during inspection. Area Manager was able to show EHS and PIC at the facility that the HEAT button must be pressed for items cooking in back and temperature will automatically rise to 180F on the unit for thirty minutes until items are fully cooked and then transferred to hot holding area that holds at 150F. CDI-items under 135F transferred to rear of unit to cook at 180F. |
|
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 dried food splatter in microwaves. |