|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Opened employee water bottles stored on prep tables at multiple locations in the prep area. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Rotisserie chicken, potatoes, and cooked peppers not under temperature control. PIC Jose Epinoza (servsafe manager) advised all in warmer less than one hour. CDI- all reheated and temperature of hot holding unit adjusted by PIC. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed whole chickens thawing standing water at the start of inspection. CDI- PIC removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Caulking molding and damaged at each prep sink. CDI- PIC removed some of the caulking during inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and seasoning on the dry goods/ spices shelving and exterior of containers on the same shelf. Cleaning is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coats hanging on and dry goods shelving and food storage shelving. Designated area for employee storage is needed. Coats were removed. |