1: Active managerial control needed regarding equipment temps and food temps.
18: Observed pico de gallo and cut romain lettuce in the top ml temping between 46°-48°f, pic stated it was made over 4hrs prior. Took the ambient temp of the ml my thermometer and it read 60°f. COS by discarding approx 3 lbs of pic and 2 lbs of Romain.
19: Observed cooked rice in the steam well at 121°f, steam well set to “4”. COS pic discarded and discussed with pic increasing the settings.
20: Observed the reach in freezer (rif) with standing water and an ambient temp of approx 50°f, pic immediately checked and realized the plug/breaker had tripped. Pic reset the breaker and the unit immediately turned back on. Raw bacon in the rif temped 62°f, tamales at 54°f and churros at 52°f. Placed my thermometer in the rif for 10minutes to get an ambient temp of 28°f COS called my supervisor and discussed, since it did not appear to be out for a long period and given the Risk factor of the food, pic allowed to immediately cool and re-freeze the food. Advised implementing a routine equipment check.
26: Observed two unlabeled chemical spray bottles containing an amber liquid under the dish machine. COS by having pic label the bottles.
Additional Comments
A follow up will take place sometime within 10days to ensure tophe correction or priority items 1, 18, 19, 20, and 26
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
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
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan