| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed that there were no hand towels or drying devices available in the unisex restroom at time of inspection. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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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 several pans of rice and refried beans with a cook date of 1/30/24 temperature checked with a TDA probe thermometer to be between 58*F and 60*F at time of inspection. Educated PIC Magdalena Juan on proper cooling methods using shallow metal pans loosely wrapped to aid in the cooling process, also recommended ice baths or ice paddles to aid in the cooling process. |
PIC voluntarily discarded product at time of inspection. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed several containers of sliced tomatoes and onions internally checked with a TDA probe thermometer to be at temps between 54*F and 58*F at time of inspection. |
Pic voluntarily discarded product at time of inspection. |
Priority (P) |
1 |
| 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 numerous food containers of sliced fruits and vegetables that were not date marked at time of inspection. Educated PIC on the proper procedures for date marking product 6 days beyond creation for a total of 7 days. |
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Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed that there was not a probe thermometer available at time of inspection. |
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Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service articles stored on the floor in the back storage hallway by the managers office at time of inspection. |
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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 the cutting board at the prep table in the kitchen to be heavily scored at time of inspection. |
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Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
1. Observed the shelf under the table top griddle to have a build-up of grease residue.
2. Observed the bottom shelves of the prep coolers to have a build-up of food residue and debris.
3. Observed the sides of the stove and fryer to have a build-up of food residue and debris at time of inspection. |
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Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Observed that the restroom door was not self-closing at time of inspection. Educated PIC on the requirements for a self closing door. |
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Core (C) |
0 |
| 50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
out |
Observed that the firm has more than 16 seats with only 1 restroom available. Educated PIC on the restroom requirements for establishments with over 16 seats. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed hood vent system to have a heavy build-up of dust and food residue at time of inspection. |
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Core (C) |
0 |