|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shrimp, raw eggs, raw beef, and raw chicken all stored over cooked foods in the 3-door reach in cooler and the coca-cola cooler. CDI-All items were properly rearranged. REPEAT. |
|
18
|
0
|
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 41F. -P
Observed carnitas not cool to 41F or below within 6 hours. CDI-The carnitas were discarded. |
|
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
Observed carnitas, lengua, and pesole hot holding below 135F. CDI-All items were reheated. |
|
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 not properly cooling carnitas. CDI-The carnitas were discarded. Discussed using ice baths or placing in the freezer to help cool food down properly. |
|
37
|
0
|
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 tortillas stored on the ground. CDI-The boxes were placed onto shelving. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelving in the 3-door reach in cooler and the inside of the flip top cooler. Have cleaned. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C
Observed facility with poor lighting. It appears some lights are burned out and need replacing. Facility did install a light to allow for more lighting in the kitchen. Ensure lights are turned on in the hoodvents and that new light to ensure the facility is bright enough. REPEAT.
*Zero points taken today due to improvement on lighting from last inspectin. |