2: Both PICs lack knowledge, not aware of written policy. Cos by discussing employee health fact sheet hanging on clipboard. Will email Spanish fact sheet.
4: Upon arrival, observed employee plate and drink on table with food intended for customers present on it. An employee quickly removed the plate, asked and confirmed that it was employee’s lunch. Cos by oic removing drink, discussed employees eating lunch in dining area.
13: Raw steak stored directly above ready to eat food in grill cooler drawers. Cos by pic rearranging, discussed proper food storage hierarchy and used storage fsct sheet posted on clipboard as reference.
14: Observed employee washing off knife in hand wash sink and returning it to use. Cos by pic directing employee to place knife into warewashing. Reminded that hand wash sink is for hand washing only.
37: Employee phone and drink stored directly beside food contact surfaces and food on makeline. Cos by pic relocating employee belongings.
39: Multiple cloths stored outside of clean storage or sani bucket. Observed onentowel stored on raw peppers
41: Small plastic bowl stored in dry food product being used as scoop, has no handle. Cos by pic renoving bowl.
Additional Comments
Mayagrill2024@gmail.com
Spent time answering operator questions about potentially doing ROP salsa.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COS
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
IN
20 Proper cold holding temperatures
Compliant
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
37 Contamination prevented during food preparation, storage and display