6: Employee is preparing food while hand sink was block and no soap at hand sink. There was no way hands were wash. ( CA ) train them to wash hands
8: Items pile in hand sink ( CA) person in charge removed items
8: No soap at hand sink ( CA) Person and charge place them there
20: Cut tomatoes was cut at 7 AM. They are reading at 58 F. Must be 41 F or below ( CA) embargo 2 lbs . Make sure cut tomatoes reaches 41 F before leaving commissary
20: Prep cooler reading at 63 F. Person in charge stated he turn it in when he got to the location. Prep cooler must read 41 F. ( CA ) have prep cooler service asap
20: Raw hamburger meat in prep cooler reading at 53 F. Must be 41 F ( CA) moved to freezer
20: Mozzarella cheese in prep cooler 54 F. Must be 41 F or below ( CA) moved to freezer
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer
37: 1200-23-01-.03(3)(b)1. Bottle water with seal broken and not full on shelf of prep cooler
45: 1200-23-01-.04(1) Observed deep cuts in cutting board attach to prep cooler
55: Permit not posted in customer view
56: Last inspection not posted
Additional Comments
Follow Up with in 10 days
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used