|
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 Observed sauté pans stored in handwashing sink closest to walk in coolers. Observed limes, straws, and measuring spoons stored in handwashing sinks in bar area. CDI - Items were removed by PIC.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at sink in bar area. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings and chicken tenders in bottom of flip top cooler holding at temperatures of 59F. PIC stated that flip top cooler was not turned on. Observed lengua, chicken, and raw chicken in walk in cooler holding at temperatures of 48F. Walk in cooler door was open upon arrival and was left open at various times during inspection. PIC was advised to keep door closed and to limit the amount of walking in and out. CDI - Chicken wings and chicken tenders were voluntarily discarded. Items in walk in cooler were able to cool to 41F by end of inspection. PIC has been advised to conduct frequent temperature checks of walk in cooler and to instruct employees to keep door closed when not in use. -1.5 points- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observe ceviche, sliced tomatoes, cheese, salsa cooling in flip top cooler and pull out drawers under grill. All items were prepared prior to lunch service Observed tightly covered sliced tomatoes and salsa cooling in walk in cooler. CDI - Ceviche, sliced tomatoes, cheese, and salsa were moved to walk in cooler to rapidly cool to 41F or less. Covered items were uncovered to allow cold air to circulate in and around food. -0.5 points- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed ground beef completely submerged under running water with a temperature of 84F. Approved thawing methods include thawing under refrigeration, completely submerged under running water with a water temperature of 70F or below, or as part of the cooking process. CDI - PIC moved items to prep area to begin preparation. -0 points- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thin probe thermometer in establishment. A verification is scheduled by 9/6/2021 to determine if establishment is in compliance. -0.5 points- |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and shaker containers in food prep areas. -0 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of beans stored on floor in dry storage area. CDI - PIC moved beans to nearby shelving. -0 points- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food containers and box of napkins stored on floor in storage area. -0 points- |