1: Multiple priority violations demonstrates no managerial control. Corrective Action: recommended a basic food handler class.
6: Server brought in dirty dish and went to serve customer food without washing their hand. Corrective Action: person in charge retrained employee on proper hand washing.
6: Employee picked up dirty towel from floor and didn’t wash their hands. Then went to prepare tacos without changing their gloves. Corrective Action: retrained on proper handwashing techniques.
8: Hand sink in blocked in dish area. Corrective Action: person in charge remove cart blocking the hand sink.
17: Cooked refried beans were reading at 83F and cooked rice reading at 53F on the steam table on cook line. Person in charge stated it was made yesterday and reheat this morning less than 1 hour ago. Temperature was not check for reheating before placing on steam table. Correction Action: person in charge and employee were trained on proper reheating procedures and had them to reheat the products to 165F
21: Cut cabbage has no date mark in prep cooler on cook line. Person in charge stated that it was prepared on Sunday. Corrective Action: person in charge put a date on the container.
26: Raw meat stored over hand soap dispenser. Corrective Action: person in charge removed meat from sink.
26: Chemical bottle of degreaser not labeled In dish room. Corrective Action: person in charge labeled bottle.
33: 1200-23-01-.03(5)(a)3. Raw pork sitting in sink at room temperature.
34: 1200-23-01-.04(2)(d)9. No thermometer in walk-in cooler.
37: 1200-23-01-.03(3)(b)1. Personal drink placed on prep table with no straw or lid.
37: 1200-23-01-.03(3)(b)1. Food stored on the floor in the walk-in cooler.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth on prep table.
42: 1200-23-01-.04(9)(c)1. Wet-nesting in dry storage area.
45: 1200-23-01-.04(1) Wooden spoon is chipped in prep area.
45: Shelves lined with broken aluminum foil next to the steam table.
51: 1200-23-01-.05(5)(a)7. No cover trash can in the women restaurant room.
51: 1200-23-01-.05(2)(c)2. No self closure on women bathroom door.
52: 1200-23-01-.05(5) Dumpster doors are open.
Additional Comments
Within the next 10 days
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
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
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
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
OUT
17 Proper reheating procedures for hot holding
Observations
IN
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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