6: Observed employee washing hands in three compartment sink without soap. CA: retrained employee. Left food safety handout.
13: Raw chicken stored above raw steak and raw fish in reach in cooler. CA: moved chicken to bottom shelf.
13: Raw steak stored above cooked steak in reach in cooler. CA: moved steak to shelf with ready to eat foods.
19: Cooked steak on steam table temped at 126F at time of inspection. PIC stated the steak was cooked at 10am. CA: reheated steak to 165F before placing back on steam table. Added water to steam table.
20: Cooked shrimp at 46F, sliced tomatoes at 44F, cooked octopus at 48F, and ceviche at 46F on rail of prep cooler. PIC stated foods were cooked or prepared this morning and placed in at 10am. CA: moved items inside prep cooler. Had PIC use bags of ice to keep foods on rail cold.
31: Refried beans in prep cooler at 57F and 64F. Cooked steak in reach in cooler at 54F. All items cooked at 10am and then placed inside coolers. Foods allowed to sit out at room temperature right after being cooked. Items placed inside bulk containers and then inside coolers. No ice baths or ice wands used.
36: Observed flues inside truck.
37: Employee drink stored on cutting board.
39: Wet wiping cloth stored on cutting board of prep cooler.
45: Soiled cardboard being used as a floor liner between prep cooler and three compartment sink.
46: No chlorine test strips available for three compartment sink.
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
OUT
19 Proper hot holding temperatures
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
31 Proper cooling methods used; adequate equipment for temperature control
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
