|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front line handsink inoperable at the time of inspection. Facility still has one operational handsink in the kitchen that is being used regularly. Observed employees walking back to the handsink to wash hands after activities that contaminate them. PIC has placed a work order for the sink and is awaiting visit from maintenance. VERIFICATION REQUIRED within 10 days. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lemon squeezer stored as clean with minor residue on it. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 guacamole holding in front cold unit at 58F at beginning of inspection. The product was prepped and blanched 30 minutes prior and cooled in a pan on the line in an ice bath. After one hour, the product only cooled 4F (rate of 0.066), which does not meet the required parameter (rate of 0.078). Recommended two courses of action for correction and future compliance: 1) Place guac on Time as a Public Health Control (TPHC), as the product rarely stays on the line longer than four hours. Provided PIC with TPHC procedures. 2) Cooling the "raw" unblanched (room temperature) avocados in an ice bath (as outlined in 3-303.12 (C)) until they are below 40F before blanching them to minimize the temperature change during blanching. PIC states that avocados are left out at room temperature during the delivery process, allowing them to heat up slightly before they are blanched, affecting the temperature at which they begin cooling. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of white rice hot holding at 121F and pan of steak hot holding at 132F. CDI: Rice was voluntarily discarded and steak was reheated to 165F, as it had been on the line for less than 20 minutes. PIC assured that product reached 165F during reheat. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 lettuce and avocados cooling at 58F at the time of inspection. Lettuce is being cooled in covered containers in both walk in and reach in units. Avocados are blanched and used for guacamole, which is then cooled in both the walk in and in the prep lines. Guac on the line is cooled in an ice bath that does not fully submerge the product and guac in the walk in is cooled in a large metal bowl and covered with plastic. The cooling process must be active and monitored to ensure compliance with parameters. (135F to 70F in 2 hours, 70 to 45 in 4 hours). VERIFICATION REQUIRED within 10 days to determine compliance. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled shaker of salt in meat prep area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in kitchen prep area reading 50ppm quat sanitizer. CDI: Bucket was emptied and refilled with sanitizer reading over 200ppm. |
|
42
|
1
|
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 several wet stacked pans on drying rack across from three compartment sink. REPEAT. |