1: 1200-23-01-.02(1)(b) Present employees unable to demonstrate knowledge of basic food handling processes. CA: trained on basic concepts of food handling: cold holding, hot holding, date marking, suggested Spanish classes.
2: 1200-23-01-.02(2)(a)2. Present employees unable to recall or provide an employee health policy. CA: copy left.
13: 1200-23-01-.03(3)(b)1. Observed raw beef container stored above bowl of lettuce in prep cooler. CA: removed raw food to proper storage.
20: 1200-23-01-.03(5)(a)6. Raw beef (48F)in prep cooler, diced tomatoes (49F) on prep cooler and cooked rice (58F)in prep cooler not holding at proper temp. CA: removed raw beef to working cooler, embargoed cooked food items.
20: 1200-23-01-.03(5)(a)6. Bean and cheese mix (78F)stored on chest freezer not holding at proper temp. Employee states product is left out all day to “soften”. CA: discussed proper cold holding temps, embargoed product.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in reach in freezer.
36: 1200-23-01-.05(5)(k) Observed excessive amount of flies on mobile unit, doors and windows observed propped open.
46: 1200-23-01-.04(5)(a) Cl test strips not available.
49: 1200-23-01-.05(2) Observed fresh water leak from units fresh water line leading into truck.
50: 1200-23-01-.05(4)(c) Observed waste water leaking from grease trap on to floor of mobile unit.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection not posted.
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
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
36 Insects, rodents, and animals not present
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips