|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed employee with ServSafe certification walk in 30 minutes into the inspection. It will be accepted today, but a Certified food protection manager must be onsite during all hours of operation. If a certified food protection manager is not already onsite during the start of the inspection, it will not be accepted. Zero points taken today.
Un administrador de protección de alimentos certificado (ServSafe) debe estar en el sitio durante todas las horas de operación. Cero puntos tomados |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed employee only rinse hands off at the 3-compartment sink. CDI-Instructed to used the handsink and to use soap, paper towels.
Use el lavamanos para lavarse las manos. Asegúrate de usar jabón y toallas de papel. |
|
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 shrimp stored above cook tamale mix in the walk in cooler. CDI-The shrimp was moved.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed uncovered containers of food product in the walk in cooler. CDI-The two items were properly covered.
No almacene camarones crudos sobre los alimentos cocidos.
Mantenga toda la comida cubierta. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed meat slicer with food buildup. CDI-The unit will be cleaned and sanitized.
Limpiar y desinfectar la cortadora de carne. |
|
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 three food items hot holding below 135F. CDI-The items were reheated on the stoves. REPEAT.
HUGE IMPROVEMENT ON HOT HOLDING. GOOD JOB!
Observó tres alimentos que se mantenían calientes por debajo de 135F. La conservación del calor ha mejorado. ¡Gran trabajo! |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled bottles of cleaner. CDI-The bottles were labeled.
Botellas de spray para etiquetas |
|
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 a damaged gasket to the walk in cooler door. Needs replacing.
Observed burned out light bulbs in the hood vents. Have replaced.
Reemplace la junta para caminar en la puerta del enfriador.
Reemplaza las bombillas quemadas. |