|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed ice machine with build-up on interior.
4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine not sanitizing. Reading 0 ppm by test strip. CDI- demonstrated priming of machine and machine began sanitizing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Empanadas in unit 125F. Discarded. |
|
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 prep cooler with breaker turned off. All food in unit 53 F. Observed refrigerator with ambient air temperature 65 F. All foods in refrigerator discarded and technician called for. Foods in prep cooler moved to walk-in. Breaker turnedback on. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found items in refrigerator dated 5/11, 5/12. Discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date mark queso blanco after opening packages. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Consumer Advisory has language to "ask waitress ". Font is also very small. Must be 11 point font. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer. Verification needed. |
|
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 squirt bottles unlabeled at grill and stove. CDI- labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soups and raw chicken on floor of walk-in cooler. Potatoes stored less than 6" off floor in cooler. CDI- moved to shelving.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heavy condensation leak in walk-in resulting in wet floor and drippage on packaged foods. Repair leak. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets holding cloths in sanitizer 100 ppm quat. |