|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF.2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed neither the PIC or the employees able to discuss any part of the required employee health sections. CDI- a policy was provided and employees trained while onsite. Recommended posting on the unit. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw chorizo stored on top of raw ready to eat vegetables. CDI by moving to the bottom shelving. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer available on the unit. CDI-PIC provided bleach from a neighboring facility and demonstrated how to prepare sanitizer at the correct concentration. |
|
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 cooked onions on top of the flip top unit at 112F, cooked peppers at 102F while double stacked on the steam table, cooked potatoes and beef next to the steam table at 100F and chorizo at 116F while double stacked on top of the steam table. CDI by placing onto the grill and reheated to 168-208F. Advised to obtain an additional steam table unit or utilize the grill for hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 packs of queso fresco double stacked on top of the flip top cooler wells at 48F. CDI by placing inside the unit to allow for rapid cooling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed several pans of food items stored while double stacked on top of the steam table, which is insufficiently maintaining the food at required temperatures due to the lack of wells needed for all hot items. CDI- PIC plans to purchase an additional unit next week, in the mean time, advised to utilize the flat top to maintain proper temperatures temporarily. Also recommended using half pans to fit most items on the current unit. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and Calibration - PF Provide a stem thermometer in good repair. Observed a stem thermometer but no batteries inside the thermometer. CDI- Batteries were provided. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a bag of spices and a spray bottle with oil not labeled. |