|
6
|
2
|
Hands clean and properly washed |
No |
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 3 employees wash hands and turn off faucet with bare hands. CDI - Educated employees on proper handwashing. Employees rewashed hands properly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed automatically calibrated lactic acid sanitizer at 3-compartment sink reading too high (7.81). CDI - Sanitizer drained and PIC made bleach/water sanitizer until calibrator is repaired. VR to be done by 4/18/21. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 curtido (cabbage) go from 50F to 79F and back to 53F. Also observed cooked eggs drop 1 degree in 16 minutes. CDI - Items uncovered and portioned out into smaller pans. Curtido moved to another fridge at a lower temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pulled chicken, relleno revueltas, salsa verde, chimichurri, salsa, carne empanadas and other items in standup fridge at temperatures above 41F. See chart above. Ambient air temperature of unit is 38F but temperature gauge goes from 39F to 49F when the door is open for two seconds. CDI - All items from last night were voluntarily discarded. All other items are being placed in ice baths. VR to be done by 4/18/21. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork arepas and bean arepas in cold drawer not date marked. CDI - Items dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT. Observed curtido and other items prepared today cooling covered and in large portions. CDI - Items uncovered and separated into two portions. |