1: 1200-23-01-.02(1)(b) The person in charge did not know anything about properly food handling.
6: 1200-23-01-.02(3)(a) Workers came from outside and did not wash hands.
7: 1200-23-01-.03(3)(a)1.(ii) Chip were touched with barehands.
8: 1200-23-01-.05(2)(e)1.(i) Handwashing sink is not working.
9: 1200-23-01-.03(2)(a)1(i) Food not known by workers.
13: 1200-23-01-.03(3)(b)1. Raw beef and chorizo are found near bread and fruit and vegetable in walk in cooler.
The walk in cooler storage is improper.
Raw eggs stored above soup.
14: 1200-23-01-.04(6)(a)1. Cutting boards are worn out and has deep etches.
20: 1200-23-01-.03(5)(a)6. Prep cooler foods are above 41F.
31: Prep cooler is not keeping foods cold.
33: 1200-23-01-.03(5)(a)3. Frozen foods are being thawed in standing cold water.
34: 1200-23-01-.04(2)(d)9. No thermometer found in the reach in cooler and prep cooler.
46: 1200-23-01-.04(5)(a) No test strips
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
8 Handwashing sinks properly supplied and adequate
Observations
OUT
9 Food obtained from an approved source
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
IN
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
