| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed food residue on clean dishes found on the drying rack. |
Dishes were removed to be recleaned and sanitized. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed open packages of raw meats (chicken, beef, and pork) and chopped vegetables (tomatoes and onions) without date mark. Items were opened and or prepared the previous morning. |
Items were discarded. |
Priority (P) |
1 |
| 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 |
The automatic dispenser for the 3-compartment sink was test at 200ppm for chlorine based sanitizer. |
Demonstrated to the manage how to dilute the sanitizer in the sink basin to 50-100ppm until a technician can adjust the dispenser. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(o) Live animals prohibited in food preparation areas |
out |
Observed 1 live roach-like insect on the wall near a storage freezer. This area is in the kitchen, however it is away from the main production area where the grills and prep tables are. No other live insects or other pests were found during this inspection. Per area supervisor, a closure was not initiated. |
|
Priority Foundation (PF) |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed containers of salsa stored uncovered in the salsa reach in cooler and in the walk in cooler. |
|
Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed boxes of tortillas stored directly on the floor in the walk in cooler. |
|
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 the ice scoop stored with the handle in direct contact with the ice in the deli ice maker. This ice is used to fill fountain drinks for the restaurant. Also- observed a plate submerged in chicken seasoning, which was being used as a scoop. |
Items were removed so they were not in direct contact with food items. |
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed a leak in from the front deli hand sink faucet. |
|
Core (C) |
2 |