6: Employee wash hands in three compartment sink ( CA) train to use hand sink
6: Employee touch nose area and contine to work cutying chicken with out wadhing hands ( CA) train
6: Employee rinse hands in three compartment sink with gloves on ( CA) train to use hand sink and to take gloves off before washing hands
8: No hot water on the trialer ( CA) must be repaired in 24 hours or the unitwill be closes. Canhe water on stove and grill in the mean time
8: Hand sink is block with items pile up in it that prevent you from washing hands ( CA) unblock hand sink
13: Raw chicken andshell eggs stored with ready to eat foods in reach in refrigerator
14: Employee on wash and rinse cutting board and knife. No sanitizer was use. ( CA ) trian that all dishes andutensils must be 1. Wash 2. Rinse 3. Sanitize ( 1 table spoon of bleach per gallon of water) 4. Air dry
20: Cut tomatoes on prep cooler reading at 62 F (CA) embargo 2 lbs
20: Cut lettuceon prep cooler reading at 65 F( CA) embargo 2lbs. Must be 41 F or below
20: Prep cooler with cut letyice and diced to atoes is not working ( CA) do not use unil repaire. Must reading 41 F or below. Only TCS foods in or on it is the cut lettuce and diced tomatoes that was embargo
21: Cook pork cook on Saturday do not have a date mark ( CA) all ready to eatfood that is cook or cook and frozen must have thedate n it if held more than 24hours. Place date on food
34: 1200-23-01-.04(2)(d)9. No thermometer in prep cooler
43: 1200-23-01-.04(9)(c)1. Single sservice plates not inverted
53: 1200-23-01-.06(5)(b)1. Grill is extremely dirty
53: 1200-23-01-.06(5)(b)1. Stove extremely dirty
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
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
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
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
34 Thermometers provided and accurate
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
