Follow-up from 5/18/22 inspection. 1 - Person in charge - Gave Manager "Person in Charge" handout with list of duties and discussed. 8 - Hands clean and properly washed - Discussed Risk Control Plan, I will bring back next week with handouts. 15 - Food Protected - Dry pinto beans - led of container - On order. 16 - Food Contact surfaces, cleaned and sanitized - Gave Manager "Disindectar equipe y utensilios de cocina" which describes 3-compartment sink process in Spanish. Also "LAVAR-ENJUAGAR- DISINFECTAR" sticker. 36 - Thermometers for taking food temps - Have and line cooks know where it is. 47 - Cardboard on shelving in walk-in removed. Magnets for knives replaced and clean. 48 - Warewashing installed/maintained. Thermometer on dish machine went from 100F to 120 F, but it took several loads. 54 - Garbage area - Closed, grease spill cleaned. 55 - Physical facility. Coving mop sink complete. Will be calling plumber to look at condensate pipe from roof, as this may be causing deterioration to tile, grout. 56 - Ventilation - Drip pan replaced on line hood, but not one in back yet.
Food Temperatures
Description
Temperature
State of Food
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
