13: Eggs and raw chicken stored over potatoes and green onion in prep cooler at expo line. Corrective Action: moved to proper storage level
13: 1200-23-01-.03(3)(b)1. Raw beef stored over tamales in white combo fridge reach in cooler in front of walk in cooler. Corrective Action: moved to proper storage level.
14: Observed a few pans have some minor food debris on them in the clean section. Corrective Action: after dish machine corrected, employee rewashed pans
14: Dish machine has 0 ppm initial reading. Corrective Action: empty bottle replaced and now reading 50 ppm chlorine.
21: Observed lack of date marking on frozen raw meats in walk in freezer. Corrective Action: employee began date marking and spanish hand put for date marking left with person in charge
37: Packaged and boxed food in walk in freezer stored in floor and not shelving
37: Personal drinks stored next to plates near steam table, as well as over product in the dry shelving area
37: Personal cellphone stored on prep table during prep
47: Walk in freezer has an excessive amount of frozen water on floor that does allow for proper cleaning
47: Ice machine has some minor build up
53: Floor near expo line is damaged and and cracked in front of stove and does not allow for proper cleaning.
56: Current Inspection report not posted.
Additional Comments
Reviewed and discussed usage of rags around waste and that they cannot be used to wipe hands. Reviewed and discussed that some bulk powder containers labels are beginning to fade. Reviewed and discussed proper storage area for jackets and clothing. Reviewed proper cooling and left guidance document in Spanish. Answered question about ensuring that all food and utensil storage surfaces are non absorbent and easily cleaned, excluding cardboard and unfinished wooden surfaces. Answered question about how to get pipes closer to drain without lowering into pip a causing a lack of a air gap
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
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
