NODA CANTINA (110 KIOSK PORTABLE CART)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately eight (8) single service articles (to go bowls) at prep table with exposed food contact surfaces. CDI - To go bowls were stacked and inverted to prevent potential contamination.

5-103.12 Provide water under pressure to all fixtures.-Pf Hand washing sink was not working properly. Ensure hand washing sinks have hot and cold water so employees can wash hands. CDI - Hand washing sink was fixed by end of inspection.

6-301.11 Handwashing Cleanser, Availability (Pf) Pushcart's portable hand sink did not have soap. If hand washing sink is present at push cart, it must have soap and paper towels. CDI - Soap placed at hand washing sink. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee clean floor, doff gloves, and don new gloves with no handwash and then serve food. CDI: Employee coached and washed hands. Facility is a pushcart with a fully operational handsink.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no times written for food held on TPHC. Facility did not have a thermometer so PIC could not verify food temperatures to document. CDI: Items were temped and placed on TPHC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer at stand. CDI, thermometer provided.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed date mark of 2/4-2/8 on sour cream. Observed item coagulating. CDI, item discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer at stand. CDI, thermometer provided.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. P Observed box of utensils stored on floor. CDI, item relocated off the floor.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; CDI staff educated and employees properly washed their hands.

NO POINTS DEDUCTED 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff member wearing bracelet while preparing food.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed cabient door hinge broken in need of repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the stand did not have test strips. Repeat violation. PIC was to provide for this stand. CDI.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a small amount of build up in the lower cabinet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site. CDI facility will get strips for unit.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee wearing arm brace not wash hands before new gloves. Hand sink station did not appear to be being used. CDI through speaking with PIC

3-307.11 Protect food from contamination sources not specifically noted by code. Repeat: Observed chips stored in a wicker basket.

4-101.17 Wood, Use Limitation - C Observed chips in direct contact with wicker; not easily cleanable

4-903.11 Keep single service items protected from contamintation. Observed straws and forks that were exposed to public and not protected.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed chips stored in a wicker basket. CDI- discarded

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chips in direct contact with wicker; not easily cleanable. CDI- discarded; wicker removed