|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee coffee cup stored on prep top with RTE foods and clean utensils.
NOTE: Due to covid19 no signature occurred however PIC ROSALVA CANTU TORRALVA was present during the inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed sanitizer and rags stored in the hand sink. CDI- Items were moved by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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- 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 red salsa, green salsa, watermelon, pico, and sliced tomatoes all without date marks. PIC stated the salsas were made yesterday and other items were made this morning. PIC stated all items will be kept another day if not sold. CDI- PIC was able to properly date mark items. MFU has over 20 RTE/TCS items in storage with proper date marking. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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. - Observed several utensils stored in water at 110F. |
|
45
|
1
|
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.- 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several knives with several chips and pits. CDI- PIC voluntarily discarded the items.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed all equipment in need of cleaning due to grease and food residue build up. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
4-301.14 Ventilation Hood Systems, Adequacy -REPEAT- Observed unit with hood system smaller than grill and burner area. Unit
has a grill top and burners in use and not under a ventilation hood system. |