|
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 drink stored on shelf above prep unit. CDI-drink put into proper location. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handling tortillas with bare hands. CDI-tortillas 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 TCS items held on ice above 45F. See temperature chart. PIC stated items had been on out on ice less than 4 hours. CDI-all items placed into walk in cooler uncovered to rapidly chill. If using ice bath, ensure ice surrounds items completely and temperature is measured at 45F and below at all times. ) |
|
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 Observed peppers and sauce cooling at room temperature and below 135F. Active cooling must take place once below 135F. Items met cooling parameters according to PIC. CDI-items placed uncovered into walk in cooler. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Side door of facility propped open during entire inspection. Screen provided for second entryway into facility. EHS suggested placing screen at first door way to deter pests from entering during opening of walk in cooler door and inside dry storage. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without a hair restraint. |