1: Employees present today during inspection do not demonstrate managerial control over kitchen. Cook is not familiar with date marking requirements or temperature control. Ensure a person in charge is present at the facility at all times to oversee food safety.
2: No health policy is posted and employees onsite are not familiar with policy. Spoke to manager over the phone who stated it will be laminated and posted later today.
8: Handwash sink in kitchen is out of soap. Provide soap and paper towels at handwash sink at all times.
18: Three door tall unit is cold holding at 40F, with raw beef inside at 40F. Cooked beef and rice inside prepared yesterday per cook is holding at 64F. Properly cool food as required. Discard food that is not properly cooled to prevent illness.
21: Multiple items in 3 door tall refrigerator unit prepared over 24 hours ago per cook are not properly date marked. In addition, cooked chicken in the same unit is date marked 5/7/23 which is 10 days ago and past the allowance to serve. Review date marking procedures and follow requirements.
31: Upon arrival, the three door refrigerator is overstocked and the door will not properly close. This was corrected during inspection. Ensure doors to refrigerators are closed when not in use for proper cooling.
37: Discontinue storing food on floor in kitchen to prevent contamination. Store six inches off floor (vegetables, boxes of tortillas, etc)
37: Tortillas and serving trays are stored under paper towel dispenser at front handwash sink. Store food away from paper towel dispenser and potential water drip onto food to prevent contamination.
45: Replace sugar scoop that is damaged/cracked.
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
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
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
