6: Employee left truck and did not wash his hands once he entered truck.
14: Cutting board at cold holding table needs to be replace. I observed cook cutting a piece of bread on cutting board and cutting board is stained and have deep grooves.
21: Cooked chicken was cooked 3 days ago ,queso was cooked Saturday ,shreeded beef was cook sunday. None of these food items are date marked. Please date mark cooked/prepped food thats been held over 24 hours. Also date mark slice fruits and veggies thats been held over 24 hours.
34: No thermometer in prep cooler near register
35: Unlabeled containers of cooked beef,raw chicken ,queso, raw beef and chopped onions.
36: I observe ants at sinks and drink machine.
42: To go forks and knives were not stored upside down.
53: Waste water and clean water hoses are not present.
53: Condensation from ac unit in ceiling is leaking.
56: Most recent inspection is not posted.
Additional Comments
The cooling process does not start until food reaches 135 degrees F. Once food reaches 135 degrees F you have 2 hours to get food to 70 degrees F. Then you have 4 hours to get food to 41 degrees F. Person in charge told me that he place food on ice after it is cooked. He says he does not use a pan more that 4 inches.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
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
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
