|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels in dispenser in tortilla making room. CDI: paper towels restocked. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Two pans of salsa in walk-in freezer observed cooling at 73 deg F. According to operator salsa had been cooling for close to 2 hours. Inspector had to intervene. CDI: had operator transfer salsa into 4 smaller portions, leave uncovered, place chill stick in center of product, and move back to walk-in freezer. Temperature dropped ~ 10 deg within 35 minutes. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Two pans of salsa observed cooling in large batches and also covered inside walk-in freezer. CDI: discussed properly cooling methods with operator; methods were corrected and changed during inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two pans of salsa stored on walk-in freezer floor and container of chorizo stored on the floor inside walk-in cooler. CDI: products moved off of the floor. Mutiple chill sticks observed stored in direct contact with walk-in freezer shelves. Remove and store on sheet tray or another surface that can be cleaned properly. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths observed stored under cutting boards. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Bookbag, purse, coat, etc. observed stored with and on top of packaged dry goods and single service items at back area. |