1: PIC do not have no knowledge of food safety not able to answer basic food safety question nor Controlling priorities ( CA) highly recommending basic food safety class in spainish. Will send information
2: PIC do not have an ill worker policy ( CA) will email them one in spanish
6: Employee wash hands at three compartment sink ( CA) train to use hand sink
7: Establishment do not have gloves and not using a barrier to no handle ready to eat foods ( CA ) train that a barrier must be available or gloves must be use to handle ready to eat foods
7: Employee touching tomatoes with bare hands To cut them ( CA) train to use gloves and embargo
8: Hand sink is block. ( CA) hand sink unblock
13: Raw meat stored next to ready to eat foods in reach in cooler ( CA) train and separate
14: Employee only washing and rinsing dishes no sanitize use ( CA) train to wash, rinse, sanitize and air dry. Rewash
20: Cut lettuce on prep cooler reading at 48 F. Must be 41 F or below ( CA)
20: Prep cooler with no thermometer is reading at 52 F by my thermometer ( CA) must be 41 F or below
21: Open container of gallon of milk in reach in cooler. PIC stated it was open on Wednesday. It has no date mark on it. ( CA) milk was date mark
34: 1200-23-01-.04(2)(d)9. No probe thermometer to check food temps
34: 1200-23-01-.04(2)(d)9. No thermometer in prep cooler with cut lettuce
37: 1200-23-01-.03(3)(b)1. Storing personal speaker on food
49: 1200-23-01-.05(2) No back flow preventer on threaded faucet where fresh hose connect
50: 1200-23-01-.05(4)(c) Waste water leak under trailer. Leaking on the ground
53: 1200-23-01-.06(5)(a) Condensation leak in prep cooler with cut lettuce. Have alot of water at the bottom
Additional Comments
Establishment is close do to waste water leak and no barrier to handle ready to eat foods ( disposable gloves )
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
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
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
