|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Foods shall be stored according to their final cook temperatures and separated in a manner that does not allow for cross contamination. Observed raw chorizo and raw shrimp both comingled stored in the same pan and stored above plantains. Ensure that foods inside of the walk in cooler aren't being co-mingled together. Both raw shrimp and chorizo were voluntarily discarded during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up and debris left attached to a few pans stored clean inside of the dish area. CDI-Pans with debris and build attached were moved to 3 comp sink to be washed, rinsed, and sanitized again. Ensure that food contact surfaces such as choppers stored attached to wall is also being cleaned at least once every four hours. Observed dried build up left attached. CDI- Moved to 3 comp sink. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Time/temperature controlled foods for safety have 4 hours to cool from ambient temperature. Observed salsa prepared yesterday at a temperature of 59F. Salsa was observed in a bulk container with the lid tightly sealed. CDI- Salsa was discarded during the inspection due to not meeting time/temperature parameters. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed chicken store don counter(77F), refried beans(108F), and fish(113F) all below temperature threshold. CDI- PIC was explained the importance of maintaining temperatures and when to start the cooling procedure. Foods was discarded during the inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored out on countertop. CDI-Eggs had a internal temperature of 63F. Eggs were discarded during the inspection. |
|
33
|
0
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapids cooling equipment, breaking foods down in to smaller portions, or stirring wands. Observed salsa for chips at a temperature of 54F. Salsa was cooling from the day before. Salsa was stored in a bulk container with the lid tightly sealed. CDI-Salsa discarded during the inspection. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of the dish room. Be vigilant in efforts to further control the spread of pests. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Additional cleaning needed in some areas such as gasket channels and plastic crates that are holding flour. Some shelves also observed with debris left attached. |