|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash and turn faucet off with bare hands. CDI - Hands were rewashed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat food in walk in cooler. CDI - Employees reorganized to correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on white shield inside ice machine. Increase cleaning frequency. |
|
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 41F. -P Observed queso cooled from previous day at 51F. Queso did not meet cooling parameters. CDI - Employee discarded queso.
Observed chile relleno cooling in prep cooling; employee stated they worked with chile rellanos within the past hour. Chile rellanos did not meeting cooling parameters; see temp. chart CDI - Uncovered and placed in walk in to cool rapidly. |
|
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 chicken hot holding in reach in unit at 98F. Employee stated it was within the hour, so chicken was reheated. Chicken was observed to be holding at 122F after reheat. CDI - Chicken was discarded.
Observed fajita veggies holding at 110F on counter at grill. CDI - Employee reheated fajita veggies to 165F or above and placed in hot holding unit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, meatball, and queso holding on ice above 45F; see temperature chart. Employee stated it was stocked around 10 am that morning. CDI - All items uncovered and placed in walk in to cool rapidly.
Observed cooked steak, raw steak, flat iron beef, scallops, and raw chicken holding above 45F. Employee stated all items were held from previous day. CDI - All items discarded during inspection.
Observed table salsa in prep unit cold holding at 45F. Salsa was for immediate service. CDI - Placed on temporary TPHC and any salsa left will be discarded at 2 pm. Observed fruit flavors cooked in house cold holding at 60F at bar. CDI - Placed on temporary TPHC and will use time control moving forward. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed table salsa date marked for 5/19. PIC stated table salsa was actually made the previous day 5/18 and label represented the day they portioned it out for service. CDI - EHS educated employees on date marking to follow the oldest date items were prepped/opened. Placed on temporary TPHC for cold holding and any salsa left will be discarded at 2 pm. |
|
31
|
0
|
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 chile relleno cooling in prep cooling not manufactured for cooling. Chile rellanos did not meeting cooling parameters; see temp. chart CDI - Uncovered and placed in walk in to cool rapidly. |