|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed some limes that started to go bad. CDI: Discarded. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - Observed sanitizer at the dish machine testing below 50ppm. CDI: Sanitizer was reprimed and dishes rewashed. Sanitizer tested at 50ppm. |
|
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. Observed several foods in the hot box that was below 135F. CDI: All was either voluntarily discarded or reheated reaching at least 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned bags of gyro above the fill line at the prep cooler with temperature ranges of 43-47F due to being above the fill line. CDI: Moved to the walk in cooler to rapidly cool. Do not have food stored above the fill line. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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. Observed several foods in the walk in cooler that has been held longer than 7 days. In the walk cooler observed Birria soup 5/9, Birria soup 5/15, pork belly 5/16, spicy pico 5/22, pico 5/27, kimchi 4/15, and kimchi 5/24. At the coolers upfornt observed pico 5/23, pico 5/21, boiled eggs 5/22, kimchi 5/24, slaw 5/21, slaw 5/27, and tomatoes with no date. Observed queso with a date label of 5/27 in the hot box. CDI: All discarded. |
|
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. Observed spray bottle of soap and water solution not labeled. CDI: Label provided. |
|
33
|
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 three containers of beans cooling down in plastic tubs with tight fitting lids not cooling down sufficiently to meet cooling parameters. CDI: Moved to shallow metal pans to put on a rolling cart. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without a beard gaurd.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees handling food while wearing jewelry and a bracelet. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No trash can was near the main handwashing sink. CDI: Trashcan provided. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Lighting at the drink station where employees are handling it is providing a range of 22-25ft candles. Provide 50ft candles here.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Obseved personal food items stored near single-use/single service items upfront. CDI: Food moved. |