1: Pic did not know employee health policy, reportable diagnosis, hot and cold holding temps, and cooking temps. Provided Demonstration of knowledge fact sheet to pic in Spanish.
2: No employee illness policy, pic unaware of symptoms and reportable diagnosis. Provided an employee illness fact sheet to pic in Spanish.
8: Hand sink only works if you hit on the pump going to hand sink.
14: Two knives stored between shelf and side of mobile unit, had food debri on it. See photo. Discussed proper cleaning and storage of knives.
20: Cooked rice in silver container stored in ric, brought from the restaurant and placed in the ric this morning at 10:30 am was above 41 °F. Embargoed. Discussed proper cold holding temp with pic.
33: Container of raw cut beef in grey container sitting out thawing. Discussed proper thawing methods for food.
33: Frozen cooked chicken in yellow tub sitting out thawing.
41: Handle of scoop is laying on ice.
45: Ice scoop damaged.
46: No test strips.
48: No hot water at hand sink.
55: No permit posted.
Additional Comments
Provided applicable fact sheets to operator regarding observed priority item violations in Spanish. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
Observations
OUT
2 Management awareness, policy present
COS
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
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
COS
Observations
IN
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
33 Approved thawing methods used
Observations
OUT
33 Approved thawing methods used
Observations
OUT
41 In-use utensil; properly 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
Observations
OUT
48 Hot and cold water available; adequate pressure
