|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC (person in charge) shall demonstrate knowledge by being a certified food protection manager (CFPM). Observed no CFPM on site. Servsafe certification is an example and facility has until 4-28-17 for compliance or 2 points will be deducted off inspections after that date. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer, chloro at the 3 compartment sink below 50ppm. CDI by putting 2 capfuls of bleach, chloro in the sink. Reviewed washing, rinsing and sanitizing for 2 minutes. Use the test strips to make sure sanitizer, chloro is 50-100 ppm. White paper strip will turn purple. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 45F. -P Observed refried beans 104F and pork 107F not being rapidly cooled in the blast chiller. CDI (corrected during inspection) by placing 2 bags of beans in the blast chiller. Pork was ground up for pupusas and then it will be cooled in the blast chiller. VR (verification required) Facility did not have the instructions for the blast chiller and they need to keep it on during the day when they need to cool food after it has been cooked. Demonstration of using the blast chiller and the cooling process needs to be reviewed. Get the instruction manual for the Traulsen Smart Chill, blast chiller.
**This is a permit violation for approved cooling method.** |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice in milk, arroz en leche, 71F on the counter, lettuce 46F in the top of the prep cooler and a case of eggs on the dry storage shelf. CDI by putting rice in milk and the eggs in the refrigerator. If facility wants to serve the milk hot or warm, take it out of the refrigearator and heat it up in the microwave when a customer orders it. Otherwise it needs to be kept hot, at least 135F. The prep cooler thermostat was turned down and air temperature was 41F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Obserevd closed bins of baked items on the floor in the front area and with containers of creme fillings on the floor in the back |