3-501.16(A)(1) ; Priority; Hot-Holding: Containers of rice not holding hot enough, measured at 60F and 86F, and container of chicken at 113F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Products reheated to at least 165F corrective.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Salad recently placed in front cold well holding at 44.9F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS food voluntarily discarded by PIC during inspection.
0.0
38.
6-501.111; Core; A few live flies in kitchen. Observed no air curtain installed at back entrance door, or other flying pest control devices. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
47.
4-501.11; Core; In the walk-in cooler, Heavy ice accumulation along the A/C box and the box making very load noises. EQUIPMENT shall be maintained in a state of good repair and condition. Have the A/C unit serviced to maintinan proper functioning.
0.0
54.
5-501.16; Core; Several kitchen handwashing sinks lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a dedicated trash can (ideally, one that tucks under the sink, not the large food prep cans).
0.5
55.
6-501.16; Core; Mops leaning up against wall, floppy mop head side up. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Recommend installing mop rack to allow for proper hanging of mops.
6-301.14; Core; A couple sinks are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Signs provided for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Salsa in top section of Left prep unit with open pan spaces on 2 sides, measured at 45F near the side next to the open air space, and 41F on the side next to the back of the unit. In front cold wells, all TCS foods holding too warm, measured at 57-58F for foods down in unit and 69F for to-go salads sitting up too high not down in a cold space. (Flan with Ice added holding at good temperature). Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Pans added around the salsa pan. TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have the front cold-hold unit serviced so able to maintain foods at 41F and less before resuming use.
1.5
33.
3-501.15; Priority Foundation; Cooling Methods: Chicken sitting out on counter time stamped as cooking finished 2-1/2 hours ago, measured at 91F. Cool cooked foods from 135F to 70F within 2 hours, and all the way from 135F to 41F and less within 6 hours total. Recommend using a small digital 15-minute or 30-minute timer with alarm to alert staff when to come back to cooked items to check temperatures, so when near 135F start Active Cooling methods. CDI- Chicken voluntarily discarded by PIC during inspection.
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
0.0
45.
4-903.11(A) and (C); Core; Unwrapped Single-service cups in open holders at front service register with drinking surfaces exposed to potential customer touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Improve enclosure of front cup holders to provide protection or leave original cup sleeves in place.
0.5
55.
6-501.16; Core; Mop sitting in bucket, not hung to dry after use, and no mop rack available to hang mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack at service/mop sink to allow for proper hanging of mops.
