|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P - Observed food employee touch garbage can with gloved hand then proceed to handle avacado with same hand. CDI, avacado voluntarily discarded by employee and employee washed their hands. Improvement made since previous inspection. |
|
14
|
0
|
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 quat sanitizer at 3 compartment sink below required concentration. CDI, PIC refilled sanitizer vat to proper concentration. |
|
31
|
1
|
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 bulk bin of lettuce recently prepared in walk in cooler in cooling process and salsa with cut tomatoes cooling in deep covered containers and cooling in walk in cooler. CDI, operator transferred foods to shallow uncovered containers and sheet pans to facilitate cooling process. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean towels stored on ground in office.
4-803.11 Storage of Soiled Linens - C - Observed soiled towels in containers on prep surfaces and cutting boards. |