| # |
Comments |
Points |
| 2. |
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation. You have till September 2024 to receive your certification. Try going online to servsafe.com. |
0.0 |
| 11. |
3-201.11; Priority Foundation; When asked where rice, salsa, cut cucumber and other cut fruit it was from La Bonita and Lowes Foods that are not wholesale retailers. Because these places are not inspected by NCDA or USDA another restaurant can not purchase from them. A restaurant must purchase from wholesale retailers. |
1.0 |
| 19. |
3-403.11; Priority; Some foods were placed into the steam units without being heat treated. The steam unit is to hold hot foods hot and not go from cold to hot. Food was taken out and place onto grill. |
1.5 |
| 21. |
3-501.16(A)(1) ; Priority; Products that were heated on grill was placed on counter and left. Once food has been heat treated it must maintain a temperature of 135*F or higher. OR it must be cooled down properly. Food was reheated and placed into warmers. |
1.5 |
| 22. |
3-501.16 (A)(2) and (B); Priority; The prep cooler lid was up the entire inspection. Items that was placed in there today must go on the bottom. Turn the thermostat down on the prep cooler so that the air temperature can be around 35*F and food can maintain a temperature of 41*F or below. |
0.0 |
| 23. |
3-501.17; Dates are required on items: homemade salsa, cooked meats & vegetables and cut melons, cut fruit. You can only save the foods for 7 days. |
0.0 |
| 28. |
7-204.11 ; Priority; Sanitizer in spray bottle was too strong. It bleached out the test strips turning black then white. Chlorine sanitizer (Clorox) must be at least 50 - 200ppm. Employees were shown how to make sanitizer. |
1.0 |
| 47. |
4-205.10; Core; All equipment must be NSF or ANSI approved. A domestic crock pot was being used for rice. Must have an NSF or ANSI approved equipment. |
0.5 |
| General Comments |
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