6: Lone hand sink has no soap, personal item stored in sink bowl. Did not observe any employee wash hands during inspection despite observing multiple employees touch clothing and hair and return to food prep. Cos by discussing good hand washing, will email fact sheet.
8: Lone hand wash sink has personal item stored in bowl, has no soap present. Cos by pic removing item and placing pump bottle of soap at sink. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
13: Open packages of ready to eat chicken tenders and french fries stored in 3 comp sink on top of and beside visibly soiled dishes. Cos by embargoing 10 lbs of food, discussed proper food storage and protection.
18: Diced tomato and shredded lettuce in makeline pc ere prepped over 4 hours ago at commissary per pic, temp above 41F. Cos by embargoing 8 lbs, discussed cooling. Will email cooling fact sheet in Spanish.
31: Sliced tomato and shredded lettuce were prepped this morning at commissary and placed in pc. Pc ambient temp is 54F, food unable to properly cool to 41F or less. Thermometer in pc is broken. Advise pic to replace thermometer and monitor cooling equipment temperatures.
34: Thermometer in pc is broken.
36: Several live flies present on mobile unit
37: Visibly soiled rag stored on top of sealed bag of tortillas and directly beside open bag of tortillas. Cos by pic removing rag.
39: Used cloth stored on prep table, visibly soiled
41: Scoop stored in ice well with handle making contact with ice. Cos by pic repositioning scoop.
43: Single use food boats and paper plates stored non-inverted on counter. Cos by pic inverting.
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
COS
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
COS
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
COS
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
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used