1: Employees not knowledgabe of proper cold holding temperatures, proper hand washing, sanitation, nor able to control priority items. CA: train and recommend spanish basic food safety class
6: Employee observed coming to kitchen from cash register and not washing hands before putting on new gloves to handle baked goods. CA: train
8: No paper towels provided at hand sink near prep sink. CA: provided on site
11: Multiple packs of strawberries in berg cooler observed with grey black growth. CA: embargo
14: Employee states dishwasher uses soap and bleach mixture then rinses with water. CA: train proper wash rinse sanitize set up in sink
20: Tres leches cakes reading 50F degrees in cooler, cooler is in good condition. Employee states they were baked yesterday at 3pm. CA: train needs to be cooled down 41F, embargo
20: Raw eggs in bucket stored at room temp on ground reading 54F employee states has not been left long. CA: place in cooler to keep at 41F or below until to be used.
21: Tres leches made yesterday in cooler not date marked. CA: train
26: 1200-23-01-.07(1) Unlabel spray bottle with purple chemical in it ( CA) PIC label the spray bottle
26: Clean dishes stored next to an open container of liquid soap at peep sink ( CA) PIC removed it
37: Personal bottled drinks on prep table where they roll their baked goods
41: Multiple knives stored between wall and prep table
47: Can opener excessively dirty
47: Multiple itensils excessively dirty
50: 1200-23-01-.05(4)(c) PIC stated mop water is dispose outside
53: Multiple ceiling tiles excessively dirty with large brown stains.
53: Floor underneath large mixers excessively dirty
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
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
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
