|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies observed in meat department. Keep door to outside closed to prevent flies from entering. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket on upright freezer door is torn and needs to be replaced. Floor of walk-in freezer is covered by material that is not approved. Repair floor so it meets NSF standards for cleaning and sanitation. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Establishment uses a large bin to store meat to make chorizo. Bin is much larger than the 2-compartment sink in the meat department and is much larger than the 3-compartment sink in the restaurant. Do not use utensils that are larger than the basins of the warewashing sinks. // 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Meat department only has a 2-compartment sink. Manager of meat department was asked where he washes the dishes and he stated the dishes are washed in the 2-compartment sink. Establishment must use 3-compartment sink in restaurant for washing dishes, or replace 2-compartment sink in meat department with a 3-compartment sink. |