1: Employee present during inspection cannot demonstrate knowledge by correctly answering questions regarding principles applicable to the food operation. Corrective Action: discussed with employee food handling principles. Gave handouts regarding food procedures.
2: No health policy available. Corrective Action: I provided employee with policy hand out.
8: Hand sink in back kitchen does not have splash guard, reach in cooler top is being used as a prep table and is right next to hand sink. No protection from water from hands to splashing over onto the corn and cutting board. Corrective Action: a follow-up will be conducted within 10 days.
8: Hand sink in back kitchen area observed with plastic food storage containers inside of it. Corrective Action: discussed with employee about proper hand sink procedures, moved items.
11: Expired vanilla cream being thawed out employee states it is for later preparation. Corrective Action: embargoed
13: Raw shrimp stored above ready to eat fruits in front prep cooler. Corrective Action: discussed with employee proper vertical storage of foods.
14: Employee states they only wash dishes with soap in water in middle compartment, then sanitize in left compartment. Corrective Action: discussed with employee proper ware-washing procedures of wash, rinse, sanitize in 3 compartment sink
21: No date marking on tres leches cakes and other cakes in front refrigerator. Corrective Action: discussed with employee about proper date marking procedures. Employee dated items.
37: Boxes of corn stored on the floor in back area.
41: Knifes and spatulas stored on back of 3 compartment sink and wall.
46: No chlorine test strips.
47: Exhuast hood vents and in between fryer and grill has excessive grease build up.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
