|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employee observed washing soiled dishes then proceeding to handle clean dishes. CDI. Employee was educated and washed hands. Dishes were rewashed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket observed inside handsink behind cash register. CDI. Sanitizer moved to lower shelving. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Large portions of salsa and refried beans observed cooling overnight, reported by PIC, and temping above 41F. CDI. Foods were discarded by PIC. This item has been repeated on the last several inspections and is subject to a risk control plan by next inspection if repeated. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked pork and ground beef observed hot holding below 135F. CDI. Placed on grill and reheated. Repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Multiple foods held in facility for 24 hours or more observed missing date marking in all cold holding units. PIC discarded multiple foods and some were labeled with proper date. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle observed missing label. CDI. Labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf This facility is cooling multiple hot foods daily with little refrigeration and no walk-in cooler or freezers. EHS will return no later than 12/30/2020 to verify facility has either limited cooling or increased refrigeration to meet cooling needs. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw beef observed thawing in prep sink at room temperature with no running water. |