|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed carnitas and steak below 135F. See temp chart. CDI- PIC reheated items to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 no date marks on TCS foods. EHS observed cut lettuce, green salsa, red salsa, ham, hot dogs, beef, pork, and chicken all without dates. PIC stated some items were from Wednesday and some were from today. PIC voluntarily discarded green salsa, red salsa, beef, hot dogs, and pork since there were from yesterday. A VR will occur no later than 8/15/21 to ensure a proper date marking system is being implemented on the MFU for TCS foods. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door open during the inspection without any protection from out door pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the MFU. |
|
41
|
0.50
|
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. - EHS observed in use utensil stored in water at 88F. CDI- PIC cleaned and sanitized utensil and placed them in 140F water. |
|
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. - EHS observed cold hold equipment, cooking equipment, and hot holding equipment in need of cleaning due to food debris and grease residue build up. EHS also observed fan covers with grease residue build up. Clean as often as required to prevent and reduce the build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls to hard to reach areas in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up. Hard to reach areas are underneath and behind equipment. |