||Ready-to-Eat Food, Date Markin
||In house prepared ready-to-eat potentially hazardous food(s)
||prep area cooler
||Without date of consumption marking
||Found a large container of salsa and black bean sauce with a 9 day discard datemark in the 3 door reach in cooler. Found an opened gallon of milk with no datemark in the 3 door reach in cooler. Pic corrected by having employee label salsa, black bean sauce, and milk with 7 day datemark ( day prepared/opened + 6 days). Pic has been instructed to re-train and monitor employees on proper datemarking. This is a repeat critical violation and a risk control plan form has been issued. , found a large container of salsa and black bean sauce with a 9 day discard datemark in the 3 door reach in cooler. Found an opened gallon of milk with no datemark in the 3 door reach in cooler. Pic corrected by having employee label salsa, black bean sauce, and milk with 7 day datemark ( day prepared/opened + 6 days). Pic has been instructed to re-train and monitor employees on proper datemarking. This is a repeat critical violation and a risk control plan form has been issued. On follow up inspection found salsa with a 3 day discard date, and black bean sauce with a day prepared date. Pic corrected by providing 7 day discard datemark for salsa and black bean sauce. Pic states facility is using a 7 day discard datemarking system. Pic was reminded that the date marking system must be consistent and used by every one. On follow up inspection found an opened gallon of milk without 7 day discard datemark. Pic corrected by providing 7 day discard datemark. These datemarking violations were corrected on routine inspection, and had to be corrected on follow up. Pic states he has new employees and they have to be trained on 7 day datemarking. Risk control plan for datemarking was submitted, reviewed, and should work if followed. Today's follow up inspection indicates further training and monitor will be necessary. Continue to work on train and monitor that employees are properly datmarking items.
||Sanitizing Solution Testing De
||Sanitizer test kit chlorine
||dishwashing area shelf
||Found no chlorine test kit available to verify dishwashing machine chemical sanitizing dishes. To correct provide chlorine test kit.
||Using a Handwashing Sink
||Not used according to manufacturer's label instructions
||Found facility using handsink in the back kitchen area as a "dump sink", as it was filled with lemon wedges and straws. To correct discontinue using handsink as a "dump sink", and use handsink to wash hands only.
||Clean Freq, Nonfood-Contact Su
||Nonfood contact surface(s) shelving
||storage area counter
||Not easily cleanable
||Found soiled cardboard lining shelves in the back kitchen 1 door reach in cooler. To correct remove cardboard lining, as cardboard is not easy to clean and affects air flow.
||Employee Accommodations, Desig
||Locker(s)/employee storage area(s)
||Found the employee personal storage area, which is by the storage area in a disorderly state. To correct clean and organize employee storage area
||Frozen food(s) for thawing
||Back prep area prep table
||Stored above 41 degrees F thawed or partially thawed At room temperature
||Found a frozen container of shrimp thawing on the back kitchen prep table. Pic corrected by having employee place frozen shrimp in the reach in cooler to thaw. Pic has been reminded of proper methods of thawing foods, and has been instructed to ensure proper thawing procedures are being followed.
||Physical facilities/structures floors
||cooking area floor
||Found the floor (under equipment, edges and corners) in the kitchen and storage room soiled with build up and accumulation. To correct thoroughly clean floors and clean on a more frequent schedule.
||restroom, employee handsink
||Not provided At hand sink
||Found no sign in the employee restroom handsink area. To correct provide a sign reminding employees to wash their hands.
||Food item(s) cooled
||Improperly In large container
||Found a recently made, large and deep container of pork cooling in the 2 door reach in cooler. Pic corrected by having employee divide large container of pork into 3 shallow pans, and place pans in the walk in cooler for rapid cooling. Pic was reminded that time/temperature control for safety (tcs) food must be cooled from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours.
||Good Repair and Proper Adjustm
||prep table microwave
||In poor repair
||Found the interior door edges of the microwave with rough surfaces. To correct replace microwave as door sealing area is showing wear.
||Good Repair and Calibration
||Food thermometer(s) probe
||cooking/preparation area shelf
||Used an ice bath and found 1 dial faced thermometer not calibrated, and 1 thermometer appear to be broken. To correct follow manufacturers directions and calibrate thermometers or replace thermometers.
||Physical facilities Ceiling(s)
||Back prep area Ceiling
||In poor repair
||Found the ceiling by the back door wall peeling and appear to be leaking water. To correct repair source of leak, repair and refinish damaged ceiling areas.
||Food item(s) in storage
||Back prep area cooler
||Exposed to dust, splash, or other contaminates
||Found large storage containers of food in the store room without lids. To correct protect food in storage by covering food storage containers with lids.
||Lighting intensity at work levels
||cooking area hood
||Less than 50 foot candles
||Found light in cooking hood not working. To correct repair/replace light