|
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
Observed several wash cloths and a red sanitizer bucket stored directly in the hand wash sink at the beginning of the inspection. CDI-The items were removed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the walk in cooler holding product above 41F. CDI-Several items were discarded including: 5 containers of beans (refried, black, and pintos), two bags of tamales, lengua, chicken soup, fish soup. A technician was able to come out immediately and repair the unit. The air temperature was reading at 39F afterwards. REPEAT.
*Ensure that employees are fully closing the door. During the start of the inspection, the door was not fully closed. This could be the reason as to why the food product was above 41F. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container of tortilla mix stored next to a hand wash sink. At the beginning of the inspection, the tortilla mix was partially uncovered and exposed to potential cross contamination from the hand sink. CDI-The tortilla mix was properly covered. Discussed with the manager about installing a splash guard to help prevent cross contamination. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying. |
|
45
|
0
|
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 large amount of ice buildup on the inside of the walk in freezer. Needs repair.
Observed a damaged gasket to the walk in cooler door. Have replaced.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep grooves in the cutting boards. They are no longer smooth and easily cleanable. Have resurfaced or replaced. |
|
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 QUAT sanitizer test strips onsite. CDI-Test strips were purchased during the inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the prep cooler drawers and the 3-door reach in cooler. CDI-The items were properly cleaned. |