8: 1200-23-01-.06(3)(a) No soap and paper towels at hand sink at the kitchen bakery
Ca: soap and paper towels are provided
13: 1200-23-01-.03(3)(b)1. Raw chicken stored above rte tcs foods in prep cooler
Ca: raw chicken was moved to proper storage
13: 1200-23-01-.03(3)(b)1. Raw eggs stored next to cases of water.
Ca: cases of water were moved away from raw eggs.
13: 1200-23-01-.03(3)(b)1. In walk in cooler, raw chicken stored above raw beef.
Ca: raw chicken and raw beef was moved to proper storage
13: 1200-23-01-.03(3)(b)1. Raw eggs stored stored above rte foods in reach in cooler at bakery kitchen
Ca: raw eggs were moved below rte foods
20: 1200-23-01-.03(5)(a)6. Chicken is at 86F at the prep table. Must be at 41F or below.
Ca: chicken was put into ice bath since chicken was cooked 30mins ago before the temp was checked
20: 1200-23-01-.03(5)(a)6. Mozzarella is 62F at prep table. Must be at 41F or below.
Ca: cheese was thrown away due to cheese sitting out since opening of the store
20: 1200-23-01-.03(5)(a)6. Horchata is 44F at drink machine. Must be at 41F or below.
Ca: ice was added to horchata
20: 1200-23-01-.03(5)(a)6. Rice is 46F at the prep table at storage room. Must be at 41F or below.
Ca: rice was put into prep cooler
26: 1200-23-01-.07(1) Multiple chemical spray bottles not labeled.
Ca: chemical spray bottles was labeled properly.
26: 1200-23-01-.07(2)(a) Chemicals stored next to single service items and tcs foods.
Ca: single service items and tcs foods was moved away from chemicals
33: 1200-23-01-.03(5)(a)3. Tripe is thawing in standing water
37: 1200-23-01-.03(3)(b)1. No labels on water spray bottle and containers like salt, puratos, and leche polud
37: 1200-23-01-.03(3)(b)1. Employee has personal drink on top of prep cooler cutting board
47: 1200-23-01-.04(6)(a)1.(iii) Inside of microwave is dirty
47: 1200-23-01-.04(6)(a)1.(iii) Can opener blade is dirty
Additional Comments
Discussed properly cooling tcs foods from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. They need one trash can with a lid in women’s restroom.
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
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold 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
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
