|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand was sink in kitchen area blocked by trash can and plastic crate. CDI, items removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat grinder. CDI, PIC instructed employee to clean equipment.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on interior protective plate in ice machine. Need cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Barbacoa hot holding below 135F. CDI, item reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken legs, raw chicken breast, raw beef ribs, chorizo, and beef tongue cold holding above 41F. Observed interior temperature of display cooler at 40F and dropping. PIC states display coolers are cleaned every morning on Mondays and raw proteins are taking out and stored in meat prep area between the walk in cooler and freezer. Ambient temperature of meat prep room at 45F. PIC states cleaning takes approximately one hour and a half to complete and proteins are placed back in display cooler after cleaning. PIC states temperature of protein is not monitored. CDI, items placed in walk in freezer to cool. Items reached 41 by end of inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 no begin and end times on rotisserie chicken. CDI, begin and end times added. |
|
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 near hand wash sink in front. |