|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine concentration reading below 50ppm. CDI-PIC Removed the old sanitizer solution and added a brand new stock bucket. Dish machine reading properly by end of inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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- Observed Queso (45F-50F) and Carnitas (48F-50F) above 41F in the walk in cooler. CDI- PIC discarded items |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed Queso, Diced Steak, and Carnitas cooling without using the proper methods. PIC stated they cook the food the night before and place then in the walk in cooler to serve the next morning. However, he did not remove the lid or place them in thin pans to get below 41F. CDI- PIC discarded queso and carnitas. Steak rapidly cooled on sheet trays. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed tongs stored on the handle of the oven. 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. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at the server station and wet stacked containers stored as clean by the dish machine. CDI: Items separated. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing.
4-501.11 Good Repair and Proper Adjustment-Equipment - C-Observed split gaskets in the bottom reach in refrigerators of the flip top. Maintain equipment in good repair. Observed rusted racks in walk in cooler.
4-502.11(A) Maintain utensils in good repair. Observed cracked scoop being used for chips. |
|
47
|
0.50
|
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. Observed build up on storage racks in the walk in coolers and on top of equipment. REPEAT VIOLATION |