LA CALAVERA PIZZA

Nonfood-contact surfaces clean — Inspector Note: Observed food debris at the bottom of the reach-in coolers and reach-in freezer. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the hand-washing sink in the main kitchen. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Food employee supplied paper towels at the hand-washing sink in the main kitchen.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a food container of lettuce cooling with the lid tightly closed in the reach in cooler. CA: Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods depending on the type of food being cooled by placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; other effective methods. Pf COS: PIC removed lid and partially placed plastic wrapping over the food container in the reach-in cooler.

Nonfood-contact surfaces clean — Inspector Note: Observed brown water and food debris sitting in the bottom of the bain-marie unit with no food containers. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls in the main kitchen with food splatter and debris. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.