|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Self closing valves shall have a flow of water for atleast 15 seconds. Observed faucet in mens bathroom flow for only 9 seconds. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and after cleaning. Observed employee use thermometer without cleaning and check multiple foods without cleaning thermometers. CDI thermometers cleaned. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed sliced tomatoes at 48-64F from 9:50am. CDI items discarded. Repeat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed plantains, rotisserie chx, chicken broth, pinto beans, and rice that was below 135F. CDI some items discarded and some reheated. Repeat. Suggest using time for plantains when it is slow. TPHC porcedures provided. |
|
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 facility with tomatoes in covered plastic containers, side salads stack on top of eachother and covered, and avocado quinoa cooling while covered. CDI items uncovered, tomatoes discarded. Suggest facility get tomatoes and lettuce brought in prep sliced. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed buckets that were soiled with food debris. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle stored inside of red peppers and a bowl used to shape rice stored inside food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers on drying rack that were wet stacked. Suggest facility try pyramid stacking. Repeat. |