|
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 left attached to some metal pans, large plastic bins, and bus pans on air drying shelves. CDI- Pans, large plastic bins, and bus pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Ensure that dishes are getting thoroughly cleaned to remove build up from previous uses so that dishes are cleaned to sight and touch. |
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed white rice with vegetables below temperature threshold. Rice cooker was unplugged. Rice was reheated during the inspection to a temperature of 173F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed andreso sauce, lettuce, salsa verde, and spicy salsa all above temperature threshold. Continue to work maintaining storage inside of prep unit by not overfilling sauce bottles and pans. CDI- Foods in between 42-45 were cooled. Foods above 45F were discarded during the inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Ready to eat foods shall only be kept for 7 days total with the first day being the preparation date. Observed ranch and chorizo both dated for 7/11. Both foods were discarded during the inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that all chemicals placed inside of secondary containers are properly labeled with the contents stored inside of the secondary container. CDI- Degreaser was labeled during the inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes on air drying shelves wet and tightly stacked. Food establishment shall implement pyramid style stacking method to prevent air drying issues. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket channels on reach in freezer with torn seals. |