|
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. Observed uncovered employee drinks stored on prep surfaces in the kitchen. Observed another uncovered employee drink stored on shelf inside the walk-in cooler. CDI - all drinks were discarded. |
|
8
|
0
|
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 filling up bucket with water from the kitchen handsink. CDI - by instruction to only use handsink for handwashing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above beef inside bottom of prep unit. Observed raw beef stored above ready to eat foods including fries and tortillas in same cooler. CDI: storage order was corrected. E-mailed Spanish version of storage order poster. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed foods inside prep cooler including deli ham, beef tongue, and tripe not bearing a date mark. Observed salsa verde inside flip top cooler and front reach-in display cooler not bearing a date mark. Observed red salsa inside front reach-in cooler display and red salsa, refried beans, and sliced watermelon inside WIC without date mark. CDI: all foods that were left from over 24 hours were discarded; other items were properly dated within 24 hours. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer concentration at 3-comp sink > 200ppm. CDI - diluted in sink to proper concentration - 100ppm. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good containers without a label. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter tops while not in use. |
|
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 inside microwave.
General Comment: Observed one of the lonchera trucks left food on counter to cool from this morning but no one was present to monitor cooling process. Food was placed inside the WIC to properly cool. Food is not to be left unattended. Employee stated that he was unsure of which MFU left the food out on the counter but he will find out and notify me. EHS looked up address on CDP which showed 3 MFU’s working out of the restaurant. |