1: No Person In Charge present when entering location. Person In Charge arrived later. Several critical violations at location . Class recommended .
13: Raw chicken stored over eggs and raw beef in Walk in cooler . Corrective action - retrained on storage levels and moved.
14: Wash bucket at 0ppm of chlorine sanitizer . Corrective action Person In Charge remade and is nor reading 100ppm
14: Employee observed washing and rinsing tongs without sanitizing . Corrective action - retrained and employee sanitized.
16: Cooked shrimp off grill at 139°F for service. Corrective action - Retrained and Person In Charge recooked to 145° before serving. Person In Charge to add asterisk to additional products on menu that require consumer advisory.
21: Cooked beef from 2days ago in Reach in freezer not date marked . Corrective action - Person In Charge datemarjed.
26: Two unlabeled chemical bottles stored in women’s restroom. Corrective action - Person In Charge labeled
36: Live cockroach observed in establishment . Additional pest control needed. Person In Charge stated that the owner is in- between companies . Pest control receipt needed within 10 days.
41: Ice scoop handle stored down in ice in ice cooler
45: Grocery bags are being used to store masa.
45: Shelves in Reach in cooler are heavily cracking and rusting.
45: Chest cooler has yellow frozen buildup on upper edge of cooler.
47: Heavy buildup on prep cooler door seals and handles
53: Walls and Floors damaged throughout establishment
53: Walls and ceilings throughout kitchen have buildup of food and grease
56: Old inspection report posted.
Additional Comments
Food fact storage level and food temperature sheet left on site. Repeat priority issued for #13. Risk control plan reviewed on site.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
Observations
IN
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
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
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
