|
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 employee personal drinks stored on table above other market food items and supplies. CDI: all drinks and items were relocated. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed several chemical bottles not labeled. CDI: properly labeled.
7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical bottle stored on shelf above avocadoes at back area and another chemical bottle stored on prep table in prep salsa prep room. CDI: bottles were relocated to designated chemical shelf. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 chicharron cooling in large quantities and stacked on sheet trays with little space in between to properly cool. CDI: product was separated into other pans with smaller quantities. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
Repeat:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of salsa and a bag of maseca stored on the floor at back dry storage area. CDI: product moved off of the floor. |
|
47
|
0.50
|
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 dust build-up on fan covers inside walk-in cooler. Observed food debris inside tracks of deli/meat case. Observed build-up on inside of glass doors at deli/meat case. |