| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed dishes on clean side of drain board and stored on rack while soiled with food debris. CDI items moved to sink for cleaning. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
No |
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 45F. -P
Observed cooked tomatillos and jalepenos for salasa verde and steak that was above 45F from overnight. CDI items discarded. Repeat. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed salsa that was above 45F in ice bath, papusa mix held above chill line in prep top, soup, lamb, stock, and cabbage that was holding in walk in at 50-49F. Front door of walk in is slanted causing cold air to release and hold foods near front of unit above 45F. CDI door in process of being repaired during inspection and food items discarded. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 horchata cooling in deep large plastic container, sliced and diced tomatoes cooling in prep top. CDI tomatoes moved to reach in freezer for quick chill and horchata separated into smaller metal pans to cool. Repeat. |
| 33 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods. Thaw foods completely submerged underwater with running water above to agitate particles or under refrigeration.
Observed raw fish thawing in prep sink without being submerged under water. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Observed single service lids and forks on floor in juice area. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair.
Observed walk in door where light from outside shows when fully closed and gaskets in need of repair. Repeat. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed handsink that was leaking when in use. |