|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing in women's bathroom. CDI- Paper towels were installed. 0 points. |
|
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 beef being stored over salsa inside of the walk in cooler. CDI- foods were rearranged during the inspection. REPEAT - 3 points.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to cut raw pork and then proceeded to engage in other prep activities such as touching clean utensils without washing hands or changing gloves in between. CDI- Employee was educated, gloves were changed and hands were washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed employee washing oversized pot inside of 3 comp sink' s basin without applying in wash water. This was in large part due to the massive size of the equipment that was being washed. Also observed cooked rice(@ room temp) inside of rice storage for what was said to be longer than a day. Ensure that all equipment is thoroughly being washed, rinsed and sanitized. Remove all utensils that cannot fully be submerged inside of sink basin. Never store rice at room temp inside of food equipment for periods of time that exceeds 4 hours. CDI- pot was washed with hot water of 110 and rice was dumped from storage bin. -1.5 points. |
|
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 Observed prepped RTE chicken taco rolls prepped from the day prior without a date-mark. CDI- food items were dated during the inspection. -1.5 points. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding beef ribs on time but lacking the procedure that backs this process. Also observed boiled potatoes that were said to be held at time without time stamps. VR/CDI- Potatoes were labeled with time and TPHC procedures will be emailed and shall be filled out and kept on file. Will return to check compliance of this violation. REPEAT - 1 point. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of kitchen. Rid kitchen of all flies. Have pest control contractor come and immediately pest problem as needed. 0 point.
*General Note: Remove stand still water which is creating harborage areas for flies around the facility. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C Repair 3 comp sink' s that leaks excessively even when not in use. Repair plumbing on hand sink in women's bathroom. Sink only has one valve that's properly dispensing hot water. 0 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repaid damaged walling panels near walk in cooler, repair missing and damaged ceiling tiles throughout facility, repair pitted floors inside of prep kitchen. 0 points. |