|
4
|
0
|
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. - 0 pts - Observed two employee beverages stored on prep surface. CDI- Discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sour cream bottles and boom boom sauce reading 50-58F. Lettuce and slaw mix over filled to read 47-48 on the top but 41 in the middle and bottom. CDI- Items properly cooled. CDI- Items placed to be rapidly cooled. Discussed with PIC the need to implement a new procedure to ensure compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Observed some items on the line and empanadas not dated. CDI- All items dated.
Observed significant improvement in dating. All items in walk in cooler properly dated. |
|
31
|
1
|
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 cooling items tightly covered. Ensure that when cooling items are uncovered to allow for heat facilitation. Ensure that when items are placed out at room temperature for portioning they are cooled down with 4 hours. / Some items were placed on make top unit for cooling. Ensure they are cooled down in rapid refrigeration such as walk in cooler or reach in. CDI- Items vented and placed in walk in . |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed avocados not being washed. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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. - Repeat - Observed employee scooping rice with plate. Observed scoop handles in ingredients. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
. 4-502.11(A) Maintain utensils in good repair. 0 pts - Observed cutting boards with deep grooves. Replace. Observed some containers (chip and other) cracked. Replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed on shelf above prep table. All items noted on inspection were cleaned. |