1: Employees and pic unaware of food operations such as cook, cool, reheat temps as well as good hand washing practices.
2: No employee health policy. Corrected by me sending them one.
4: Many open cups of employee drinks stored on prep tables, on top of prep coolers and dorectly beside where employee is slicing green peppers.
6: Employee discarded drink and did now wash hand before returning to food prep. Also dish washer with gloves did not change gloves and wash hands before handling clean dishes.
7: Observed employee with no gloves on handle chips as he was bagging them.
8: Handsink in dish room is blocked by multiple things.
13: Large amount of shell eggs with observed crack, stored directly above pans of cooked ranchero with no lid.
17: Reheating cheese dip on steamer. Corrected by having cook place on stove and discussing proper ways to reheat.
18: 8 pans of ranchero with meat and cheese dip and pan of rice in wic. Corrected by discarding all and discussing proper cooling methods and times with pic.
20: Shell eggs sitting out and small pan of raw beef. Corrected by discarding both and discussing with pic.
26: Sanitizer in 3 comp sink is toxic as well as dish machine.
31: Cheese dip in five gallon bucket with lid on in wic. Was cooked yesterday.
33: Raw beef sitting out thawing.
37: Open bucket of iced shrimp stored on floor in wic.
44: Employees with gloves are constantly wiping hands on rags and not changing gloves.
53: Walls behind equipment are dirty.
Additional Comments
Embargoed 25 lbs of cooked rice, 40 lbs of ranchero with meat, 30 lbs of cheese dip, and 5 lbs of raw beef and ahell eggs sitting out.
No oc. 100+ seats
Provided applicable fact sheets to operator regarding observed Priority Items
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the RCP
Rancho37086@gmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
COS
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
COS
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
44 Gloves used properly
Observations
OUT
53 Physical facilities installed, maintained, and clean
