|
1
|
0
|
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 PIC at beginning of inspection. PIC from another facility arrived half way through inspection. EHS explained that a PIC shall be present during all hours of operation. |
|
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 metal container and wiping cloth in hand sink between prep unit and grill. CDI, items removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temperature at 138F. Employee states he has let technician know in the past about the equipment not working but technician states equipment was in working order. Technician arrived during inspection. Equipment reached 163F. Equipment repaired facility to stay open. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 3 large bus tubs of refried beans and 2 large containers of lettuce and onions cold holding above 41F after cooling overnight. PIC states foods were prepared yesterday evening and suspects that correct cooling procedures were not followed. CDI, items discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella, curtido, shrimp, tilapia, pico, lettuce, chicken, and beef cold holding above 41F. Observed only top half of mozzarella and curtido above 41F at prep unit I. Observed all foods at prep unit II cold holding above 41F. Employee states mozzarella and proteins were left in unit overnight. Employee states temperature of foods were at 43F when facility opened. CDI, all items at prep unit II discarded by PIC. Top half of curtido and mozzarella at prep unit I placed in walk in to cool. Employee made call to service tech for repair. Technician arrived during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 lettuce and onions cooling in large covered packed containers. Employees states facility uses ice wands and ice to cool foods. Employee states closing shift in facility may have left containers in walk in without monitoring cooling rate and temperature. CDI, items discarded by PIC.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep unit not cold holding foods below 41F. CDI, all items discarded. Technician arrived during inspection. Verification required. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dishwashing area and kitchen. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open and no top covers at dumspter. |