|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed rice, beans, motza cheese, cut tomatoes, pico, cut lettuce, and feta cheese all above 41F in the flip top unit. See temp chart. CDI- PIC was able to place items on TPHC 10AM-2PM to be discarded. A VR will occur no later than 8/22/20 to ensure all TCS foods are cold held at 41F or below. TCS cold foods may also be placed on time. EHS provided PIC with a MCPHD TPHC form.
NOTE: No signature occurred due to covid19 pandemic however PIC Jose Torres was present during the inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several squeeze bottles and metal shakers in use without a label. |
|
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 prep unit gaskets in need of replacement or repair due to being torn.
4-202.16 Nonfood-Contact Surfaces - Observed wet cloths being used under cutting boards. Ensure all non food contact surfaces are smooth, durable, easy to clean and non absorbent. |
|
47
|
1
|
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. -REPEAT- Observed all cold
holding, shelving, and cooking equipment in need of cleaning due to food debris and grease residue. Also observed hood system
in need of cleaning due to grease residue build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee purses stored with dry goods. |