|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing in women's restroom. Stocked during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Dispenser at 3 compartment sink is not functioning properly and no sanitizer is being dispensed. Staff must bring sanitizer from main kitchen until repaired. Verification required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine is soiled at the chute area and also on the shield. Clean and sanitize. Verification required. |
|
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 mashed potatoes at 129F in hot box #1, chicken at 124-134F in hot box #3. Broccoli at 125F in hot box #3. Hot boxes were turned up and all items were pulled and reheated. Broccoli reached 167+F, chicken 167+F. Mashed potatoes were still being reheated at end of inspection. Facility is using a thermometer to check temperatures to ensure it reaches a minimum of 165F.
When checking products on line that were being assembled, I observed they were under 135F. These assembled meals are then placed in a hot box until service. Facility will move to TPHC as these products are used within 4 hours. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility is utilizing time on prepped foods that are in hot boxes. They are losing temperature during assembly so time will begin once they are removed from hot or cold hold. Food is served within 2 hous of preparation and immediately consumed. Leftovers will be discarded. Emailed Oscar La Fuente TPHC template to fill out. Verification required. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Advisory is missing on online catering menu. Some items that need to be marked include shellfish, ceviche, steak, etc. Return visit required. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee in need of a beard guard.
Observed multiple employees with watches and/or bracelets. Remove. |