1: Establishment has several priorities and employees present cannot demonstrate food safety knowledge. CA emailed owner with information about food handlers class
7: Employee preparing tacos with bare hands. CA explained proper glove use
8: Location has 22 seats and 1 restroom. CA must remove 6 seats to be in compliance or add another restroom
13: Raw chicken and raw shell eggs stored mixed with ready to eat food in reach in cooler. CA explained proper food storage
14: Dirty knife stored on magnetic strip with clean knives. CA had removed to be cleaned
20: Pico de gallo at 70F on prep cooler. No visible thermometer in prep cooler. CA embargoed pico and shredded lettuce
33: Bag of raw frozen beef being thawed in standing water in triple sink
34: No visible thermometer in prep cooler
36: Many fruit flies around hand sink
36: Fly strip hanging in kitchen above prep area
37: Open bag of rice stored on floor next to trash can
41: Cup being used as scoop in open container of sugar
47: Large amounts of ice build up on shelves of reach in freezer
53: Floor under grill and steam table extremely dirty with built up grease and debris
54: Filters missing from hood system
55: Most recent permit not posted
56: Last inspection not posted
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
IN
6 Hands clean and properly washed
Compliant
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
IN
21 Proper date marking and disposition
Compliant
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
