|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC present at time of inspection today. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handling soft taco tortillas and shredded lettuce with bare hands. CDI - by verbal instruction to use gloves and discard product. Gloves put on during inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from back line hand sink. CDI - by providing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed multiple food items in reach-in cooler including shredded lettuce, pico de gallo, salsa, etc.(see temp chart for specific temps) > 45F. Observed leak inside bottom of unit. CDI - all items removed from cooler and stored in walk-in cooler. Observed raw chicken and chorizo > 45F in cooler drawer closest to grill line. CDI - items removed and stored in walk-in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several tall containers of enchilada sauce cooling improperly in walk-in freezer. Product had been cooling for about an hour and a half @ 115-125F. CDI - product stirred and transferred to shallower pans - placed back in walk-in freezer to rapidly cool before cooling time expires. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with bracelet on wrists. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes with towel.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal pans stored at dish area with pans that had sticker residue on them. |