|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
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
Observed dish washer handle soiled utensils, remove gloves, rinse hands with prewash sprayer, wipe with a rag and then put on new gloves to begin handling clean utensils. Stopped. PIC directed him to correctly wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand wash signs were posted in facility. Left spanish and English signs to be posted. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees walking around the kitchen with gloves on. Once a task is completed, they need to remove gloves.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above washed vegetables (e.g. cabbage for slaw) in walkin cooler. Rearranged.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw pork stored under raw, sliced beef in walkin cooler. Moved pork above beef. |
|
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 chicken adobo at 99F and pork at 118F in hot box. Removed and reheated above 165F and placed back in hot box. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed salsas on salsa bar at 45-48F. Ice had melted so it was not touching sides of pans. Stirred product and added ice to cover all sides of pans. |
|
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 Ceviche on menu had an asterisk and the bottom of the menu says *raw fish but there is no advisory statement. Return visit required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 pico made today in a very large, plastic container with lid at 44F (still cooling). Observed jalapeno cream in a plastic container with lid at 46F (still cooling). Facility will no longer use the large, plastic container for pico. They separated into 2 smaller containers. Cream was placed in a shallow metal pan and placed uncovered on speed rack. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the facility. Facility has added fly light in kitchen but air curtains still need to be running at all times. |