|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF
Observed no servesafe manager onsite during the inspection. A certified food protection manager must be onsite during all hours of operation. |
|
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
Observed no employee health policy at the restaurant. CDI-A copy was emailed with the inspection report. Have printed and signed. Keep the records at the restaurant. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed moldy oaxaca cheese. CDI-The manager is going to return for a refund. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the left hot holding unit holding food below 135F, and a pot of beans holding below 135F on the stove. CDI-The unit was turned up, and the food was reheated. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed hot water faucet at the hand wash sink not working. Have repaired. Until fixed, do not use this hand sink, either use the one in the back room, or the one near the tortilla machine. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no chlorine test strips to measure concentration of chlorine sanitizer. The restaurant had pH test strips instead. CDI-Chlorine test strips were provided. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed dirty shelves in the walk in cooler and the cheese display cooler. Have cleaned. REPEAT. |