|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand sink had a bleach bottle in it and was not able to be used until the bottle was removed. Bottle was relocated.
5-202.12 Provide at least 100F water at handsinks. -Pf No hot water was available upon entry to unit. It was adjusted and hot water increased to above 100F. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw minced steak above raw shrimp in reachin cooler. Observed raw chicken above raw shrimp and raw pork in prep unit. Rearranged all. |
|
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 foods such as raw chicken, raw shrimp, queso, and cabbage at 45F in cold holding units. They had been taken out to be used for lunch service. They must maintain 41F at all times. They are properly cooling in units that are holding ambient temperature below 40F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle unlabeled. Labeled during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salsa made on the unit sitting out at 107F cooling down. Do not make salsa on the unit. Observed pico also made at 64F in the prep unit top. All food must be made at the commissary and cooled to 41F before placing in the unit due to the limited amount of refrigeration. You are in violation of your permit.
Items were placed in the reachin cooler to rapidly chill.
Return visit required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with towel below 50ppm Chlorine. Bleach was added and increase to 100ppm Chlorine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed TRU hot hold crock being used. It is not commercial. Discontinue use and provide an approved hot holding unit. |