|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in three comp sink instead of handsink. CDI washed in handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed raw onions and raw cilantro stored above RTE food in reach in unit. CDI items relocated. |
|
18
|
0
|
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 shredded chicken and salsa verde from the night before above 41F. CDI items discarded.
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 |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in reach in unit and prep unit all above 41F. Employee stated items stayed in refrigerator while taken to destination. PIC stated they do not keep units on during transport. CDI truck taken to commissary to cool food products and other items discarded. Repeat |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with raw eggs that are used to make scrambled and sunny side up for tortas without a consumer advisory. Verification required. Facility needs to add verbiage to outdoor menu board (Items cooked to order. Consuming raw or undercooked items can increase your risk of a foodborn illness). |
|
31
|
1
|
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 Observed salsa verde and shredded chicken above 60F in reach in. PIC stated they cooked items placed in an ice bath for 30 minutes then stored in reach in for the next day. Observed lettuce and pico prepped this morning at commissary. PIC stated they chopped items then placed them in plastic containers for storage. CDI items salsa and chicken discarded and other items truck moved to commissary for cooling. Repeat. Facility must ensure they check temperature of food to ensure it reaches 41F or below. Repeat |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal containers. Ensure products are fully dried before stacking for storage. |