|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed pico 48F and beans that were open at the start of the inspection (87F) not meet proper cooling parameters. See temp chart. CDI- PIC voluntarily discarded the pico and placed the beans on TPHC to be discarded by 5PM.
NOTE: No signature occurred due to covid19 pandemic however PIC ARELI TORRES was present during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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- Observed pico and beans both not meet proper cooling parameters. Both items were attempted to be cooled in the flip top unit. CDI- PIC cooked beans to 168F and voluntarily discarded the pico. PIC was informed per permit no cooling shall occur on the MFU. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed several flies throughout the unit and front window door open. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed several boxes of tortillas stored outside in the back of a pick up truck. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed sanitizer bucket with wet cloths inside stored on the floor.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed several dry wiping cloths with food debris on them. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cooking equipment, hot holding equipment and hood system with grease and food debris build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in use and not protected. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed food debris and dirt debris build up on floors and walls throughout the unit. |