| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed kitchen employee to leave food preparation area to dump old oil from fryer. Employee failed to wash hands before engaging in food preparation when they returned to the kitchen. |
Inspector stopped employee from engaging in food preparation and directed them to wash their hands before doing so. Employee washed their hands before they resumed active food preparation. |
Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw whole shell eggs to be stored directly on top of ready to eat tortillas inside the kitchen storage cooler. |
PIC voluntarily moved items into appropriate storage locations. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed several TCS sauces (cheese sauce, cream sauce, etc.) to be stored ambiently. Cheese sauce was found to be above 41F when measured with inspector's probe thermometer.
Observed opened jar of mayonnaise spread with 'keep refrigerate' on its label being stored ambiently underneath the kitchen storage shelves. |
PIC voluntarily discarded all affected items. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed several dead cockroaches in the kitchen and back storage area.
Observed one live cockroach under the three-compartment sink in the back storage area. There was no other evidence of live cockroaches in the area.
Observed rodent excrement underneath a storage shelf in the back storage area of the firm. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed firm not to have appropriate sanitizer testing strips available. Firm has chlorine test strips but is using quat sanitizer for sanitization. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed excess amounts of grease build up behind the fryers and grills in the kitchen, as well as the storage shelves next to the food preparation coolers. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Observed outside dumpster to be missing a drain plug, exposing trash inside to pests. |
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Core (C) |
1 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed excessive amounts of dust and debris on the kitchen floor and in the back storage area. |
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Core (C) |
0 |