6: Employee handle raw fish with gloved hands then removed gloves to put on new once without hand washing
6: Employee put on new cleans gloves without hand washing after washing dishes
6: Employee rinsed gloved hands at triple sink
13: Raw shell eggs stored above salsas in Walk-In Cooler. Must be stored other raw meats on the same level as raw fish
20: Cooked rice at 45F in Walk-In Cooler
Must be 41F or below
21: No pull from freezer date on cooked beef-lengua in use in Prep cooler
CA add pull date to bag
21: Ceviche @36F in Walk-In Cooler dated 3/27/23 on one side and 4/3/23 on the other side of 2 containers
CA remove on date, per cooked items was prepared 4/3
21: No date marked on cooked meats stored in white freezer, only names of products.
CA add date to sticker/tape in freezer
26: Cloth Sanitizer pan stored on table top with bins of chips above bin of dry beans
46: Triple sink is set up with soap and chlorine in 1st bay, then chlorine and water in 2nd bay, with 3rd bay used as rack storage
47: Excessive black mold buildup inside ice machine
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
OUT
6 Hands clean and properly washed
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
NO
12 Required records available: shell stock tags, parasite destruction
Compliant
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
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
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips