||Hot and cold holding
||Cold food item(s)
||cooking/preparation area cooler
||Stored above 41 degrees F
||Found time/temperature control for safety (tcs) food, cheese 61°F, beef patties 55°F, black bean patties 55, avocado 56°F, in top portion and eggs 64°F in the bottom portion of the 2 door sliding glass prep top cooler. Pic temporarily corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food until repaired/replaced to hold tcs food at 41°F. Cold hold violation has repeated and a risk control plan has been issued.
||Time as a Public Health Contro
||Time controlled food(s)
||cooking area shelf
||Without time control mark
||Found time/temperature control for safety (tcs) foods, salsa, blanched potatoes fries and fried plantains which are on a time control policy without time control marks in the cooking/prep area. Pic corrected by providing time control marks, and has been reminded to follow time control policy.
||Separation, Packaging, & Segre
||Raw animal food(s)
||cooking area cooler
||Stored over/next to Ready-to-eat food(s)
||Found raw meats (beef and pork patties) stored next to ready to eat (rte) foods (cheese slices)/foods that require little or further prep, and raw shell eggs stored next to avocado sauce in the top portion of the 2 door sliding glass prep top cooler. Pic corrected by discarding all foods as they were out of temperature (see cold violation) and instructed to store raw foods away from ready to eat foods. Found raw meats (ground raw meats and raw shell eggs stored next to rte foods in the bottom of the 3 door reach in cooler. Pic corrected by moving raw foods away from rte foods. Cross contamination has repeated and a risk control plan has been issued.
||System Maintained in Good Repa
||Plumbing system water line(s)
||mop sink faucet
||Found a hose with spray nozzle connected to the mop sink faucet which has an atmospheric vacuum breaker. To correct either remove hose or spray nozzle after cleaning task has been completed, as a shutoff valve should not be downstream of an atmospheric vacuum breaker for extended periods of time.
||Duties of Person in Charge
||cooking/preparation area slicer
||Not ensuring compliance
||Discussed the cleaning of slicer with employee, who states slicer is broken down, parts run through the dishwashing machine, and base and parts of slicer wiped with sanitizing cloth. Corrected by educating employee that slicer parts not run through the dishwasher, must be washed, rinsed and sanitized. Pic has been instructed to monitor and retrain employees to properly clean slicer.
||Physical facilities/structures floors
||cooking/preparation area floor
||With accumulation of debris
||Found the floor (under equipment, edges and corners) soiled with accumulation and build up. To correct thoroughly clean floor, and clean on a more frequent schedule.
||Clean Freq, Nonfood-Contact Su
||Nonfood contact surface(s), Nonfood contact surface(s)
||prep table can opener holder
||Soiled, With accumulation of debris
||Found the can opener holder soiled with accumulation. To correct clean as soon as possible, and keep clean.
||Distressed Merchandise, Segreg
||Distressed merchandise for return/credit
||storage area shelf
||Not separated from Food
||Found dented cans on the ready to use shelf in the back storage area. To correct clearly label/identify dented cans as return to supplier for credit.
||Lighting intensity at work levels
||cooking area hood
||Less than 50 foot candles
||Found the light above the fryers of the cooking hood not working. To correct repair/replace light.