3717-1-02.4(C)(5) / PIC: duties - ensure employees are visibly observing foods upon receipt. Critical Corrected During Inspection Person in charge did not ensure that employees observed foods as they were received. During inspection, PIC stated temperature checks of refrigerated items received during delivery were not occurring. CORRECTED proper instruction given

3717-1-04.4(D) / Warewashing equipment - cleaning frequency. Warewashing equipment and/or components not cleaned at required frequency. During inspection, warewasher on top surface observed with dirt and dust build up Schedule more frequent cleaning of all nonfood contact surfaces.

3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Unnecessary or nonfunctional items and /or litter on premises. During inspection, PIC stated there were several cooking bowls stored in the Dry Goods Room that are no longer used by the food service. Remove unused items from the food preparation faciity

Comments
Conducted inspection with PIC; reviewed inspection with PIC. Risk Level IV FSO activities include: Cook/Cool/Reheat/ Hot hold. Menu consisted of Walking tacos (precooked meat hot hold), corn, (hot hold), frozen fruit mix, pasteurized dairy milk (cold hold) Followed precooked taco meat for CCP Inspection
I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Toxic materials are properly identified and stored.