8: 1200-23-01-.06(3)(a) No soap available at handwashing sink near grill. Corrective Action, resupplied.
14: 1200-23-01-.04(6)(a)1. Low temperature dishwasher reads 0 ppm for chlorine. Primed dishwasher and reran. It now reads 50 ppm for chlorine.
20: 1200-23-01-.03(5)(a)6. Chorizo made this morning temp 54 F in prep cooler 2. Egg wash also made this morning temp 64 F. Sliced tomatoes temp at 48 F. Yogurt temp at 50 F. Tomatoes and yogurt moved to walk-in cooler. Corrective Action, embargo 5 lbs of other foods. Ask person in charge to not over fill the bins and to ice down food. Also discussed the use of Time as Public Health Control policy for eggs and prep cooler items.
39: 1200-23-01-.03(3)(d)4. Sanitizer bucket stored directly on the floor.
42: 1200-23-01-.04(9)(c)1. Wet nesting of clean dishes on dish rack.
47: 1200-23-01-.04(6)(a)1.(iii) Interior of ice machine is excessively dirty.
50: 1200-23-01-.05(4)(c) Hand sink near grill is leaking and using a sanitizer bucket to hold the water.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
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
IN
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
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled