|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - EHS observed uncooked chorizo being stored above cooked broccoli in the prep unit. EHS observed a opened box of crab legs being stored below raw, prepped beef in the stand up freezer. When opened from its manufacturer packaging, stacking order applies in a freezer. Food should be stored in order of final cook temperature, with raw pork being stored below ready to eat foods and vegetables and raw seafood being stored above raw beef.
CDI: EHS referenced the food storage handout and PIC rearranged the food correctly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - EHS observed two sanitizer buckets in the kitchen that tested at 0 ppm chlorine. All chlorine sanitizers should be maintained between 50-200 ppm chlorine.
CDI: PIC remade the 2 sanitizer buckets to 100 ppm chlorine. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (Pf) - EHS observed a live roach on the wall near the drink machine and the prep unit. PIC said they are getting sprayed every month and showed EHS a receipt showing he was last treated on 2/22/26. Continue taking steps with your certified pest operator to remove pest presence. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - EHS observed in-use utensils being stored inside bulk seasonings and chips with their handle in direct contact with the food. In-use utensils stored in food should have their handles up and out of contact with the food it is stored in. |