|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on shelving above clean dishes and single service cups for facility. CDI: Beverage discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over top of tortillas in cold drawer beneath grill. CDI: Storage order corrected. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions held on grill at 97F. CDI: Onion pan placed directly on grill and product heated to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tacos dorados overstacked above fill line in small flip top unit adjacent to hand sink on far end of cook line holding above 45F. Observed enchilada veggies portioned earlier today holding at 49F in walk in unit. CDI: Tacos dorados voluntarily discarded and veggies were vented to facilitate rapid cooling. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed short ribs from 12/05 (8th day of shelf life) in walk in unit. CDI: Short ribs voluntarily discarded. |
|
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 ground beef, black beans, and verde sauce cooling in plastic containers in an ice bath that only partially immersed the items. Observed pork belly cooked earlier today cooling in a flip top on cook line rated for holding. CDI: Ice added to bath and products stirred to facilitate rapid cooling. Pork belly spread out on sheet pan and placed in walk in unit to facilitate rapid cooling. All aforementioned products were cooling at the proper rate by the end of inspection. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups in server stations displayed with lip contact surfaces exposed to potential contamination. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed corner wall joint missing a covering, exposing the glue beneath. Ensure that repair is made to render joint smooth and easily cleanable. |