|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certificate. Repeat violation. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy observed in facility. CDI. Owner was given poster and emailed copy. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Only handsink in kitchen observed being blocked by large box of tortillas. CDI. Moved and education provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Raw chicken observed above raw whole beef and raw beef observed over RTE foods in reach-in cooler. CDI. Foods rearranged and education handout emailed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
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 41F. -P Cooked foods such as corn and beef cooked yesterday afternoon around 2PM observed above 41F. CDI. Some foods discarded. EHS will return on 8/6/2020 to verify cooling has been corrected. Repeat violation. If repeated on next inspection, full points will be deducted. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All foods in top portion of flip top cooler observed above 41F. EHS will return on 8/6/2020 to verify this unit is properly holding food at 41F or less. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
Yes |
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 Some date marking observed correct according to prep days, but some foods reported cooked days prior observed with Monday date mark. EHS will return on 8/6/2020 to verify date marking is consistent. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Recently cooked pork, grilled chicken, horchata, and beef observed cooling in over stacked flip top units, on prep counters, and in reach-in units with lids on them. Ice baths implemented during inspection. Repeat violation.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is cooking big batches of food and improperly cooling. Cooling has been observed as a violation on multiple inspections and facility only has reach-in coolers and one freezer. EHS will return on 8/6/2020 to verify cooling capacities has been increased or cooling has been limited. |