| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried food soils on the prep spoons and prep spatulas that were stored as clean at the time of inspection.
Observed spider webs on the slicer blade at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed dried food soils on the upper interior of the microwave located at the front kitchen area at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed food items in the walk-in cooler that did not meet time/temperature parameters for cooling at the time of inspection.
Items included:
Cooked rice date marked as 10-14-24 with internal temperature of 48 degrees at the time of inspection.
Cooked Carnitas date marked with a date of 10-15-24 at 54 degrees at the time of inspection.
Food items were checked internally with TDA verified thermometer. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Noted that the chlorine PPM in the sanitizer buckets was in excess of 200 PPM at the time of inspection. |
PIC added water the buckets to bring the chlorine PPM down to 50-100 PPM. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed frozen condensate on cases of food items in the walk-in freezer at the time of inspection. |
|
Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
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|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed a wiping cloth incorrectly stored (not in sanitizer) in the front service area at the time of inspection. |
PIC replaced the wiping into sanitizer at the time of inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed four ice scoops stored unprotected in the kitchen, front service area and bar area at the time of inspection. |
PIC covered the ice scoops for proper protection at the time of inspection. |
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
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|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed stacks of metal food prep pans stored as clean without allowing to completely air dry. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed spoons and spatulas in the kitchen prep area that were badly damaged and uncleanable at the time of inspection.
Observed cutting boards with scarring and deep cuts at the time of inspection. Not easily cleanable. |
PIC discarded the spoons and spatulas at the time of inspection. |
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed a jacket, purse and hat stored on a rack where dishes were aso stored. |
PIC removed the items at the time of inspection. |
Core (C) |
0 |