13: Multiple raw meats stored on top of prepackaged sliced ham in prep cooler, observed singular container with raw beef and raw chicken directly on each other. Corrective Action: embargoed
13: Raw beef slices stored above cut vegetables in walk-in cooler. Corrective Action: moved
13: Raw eggs above RTE red sauce in walk-in cooler Corrective Action: moved
13: Black container of shredded raw chicken above Box of boneless beef roast. Corrective Action: moved
14: Fajita meat shredder observed with raw chicken and raw beef on blades. Machine was not sanitized before using in between shredded different kinds of meats. Corrective Action: trained
14: Dish Washing Machine is reading 0ppm Corrective Action: a follow up will be conducted
18: Pan of rice sitting on top of reach-in cooler at 101°F employee states it was prepared at 10AM it is now 12:45PM. Rice did not cool properly reaching 70°F in two hours. Corrective Action: embargoed.
21: Missing date marking on refried beans, tamales,. cooked black beans, and multtiple other cooked foods in walk-in cooler. Ca trained
26: Observed raid insecticide in kitchen Corrective Action: trained
31: Cooling foods out on prep surfaces without tracking time/temperature or any other cooling methods used.
36: Observed flies in ware washing area.
37: Employee personal drink stored on prep surface.
39: Wet wiping cloths stored on multiple prep surfaces throughout kitchen.
42: Observed multiple damaged knives.
43: Small togo cups used to scoop RTE foods from steak well, ( rice, birria, corn)
47: Microwave is dirty, prep table surfaces are dirty, underneath cook line is dirty.
53: Kitchen floors are extremely dirty.
Additional Comments
No comments
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
IN
6 Hands clean and properly washed
Compliant
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean