1: Managerial control not established due to numerous priority violations present.
6: Observed employees change task numerous times and return to food prep without washing hands. Observed one employee use personal phone without washing hands before returning to food prep.
8: Both hand sinks not stocked with paper towels, sink across from 3 comp sink blocked by rolling cart. Hand sinks must be stocked and accessible at all times.
19: Cheese dip temped 90F and cooked diced chicken in warmer box with lid open on serve line temped 125F. Embargoed 3lbs. Tcs foods being kept warm must be held at 135F or higher.
20: Diced tomatoes and salsa on serve line temp no less than 49F. Pic stated it was placed out within past hour. Advised pic to return to temperature control. All tcs foods in cold holding must be kept at 41F or less.
37: Employee drink stored on counter beside to-go bags and box of gloves
46: No cl test strips for dish machine available.
53: Ice build up on walk in cooler side ofmfreezer door. Ice buildmup present on top shelf beneath cooling unit in walk in freezer.
Additional Comments
Follow up inspection will be performed within 10 days of initial inspection. The focus will be on ensuring priority violations (1 - 27 on report) have been corrected.
Establishment was serving a taco bar to a group meeting in the hotel.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean