2: 1200-23-01-.02(2)(a)2. Employee health policy not present, and PIC did not demonstrate appropriate knowledge. Corrective Action: Employee health policy in English and Spanish given to employee to post.
8: 1200-23-01-.05(2)(e)1.(i) Employee drink stored in hand washing sink near main entrance door. Corrective Action: PIC removed drink from sink and was trained.
8: 1200-23-01-.06(3)(a) Paper towels not supplied at only hand washing sink. Corrective Action: Employee re-stocked.
13: 1200-23-01-.03(3)(b)1. Raw chicken in 3 compartment sink is stored directly on package of raw beef. Corrective Action: PIC was trained and removed raw beef from 3 compartment sink. See attached photos.
Raw beef stored above cooked pork in prep cooler 1. Corrective Action: PIC voluntarily re-organized prep cooler so all raw foods were on the bottom shelf.
21: 1200-23-01-.03(5)(a)7. Cooked barbacoa in reach-in cooler 1 does not have a 24-hours date marking. Barbacoa was cooked last Friday. Corrective Action: Employees were trained and labeled container with the date its contents were cooked.
34: 1200-23-01-.04(2)(d)9. Visible thermometer missing in reach-in cooler 1.
36: 1200-23-01-.05(5)(k) Employee left to-go window doors open while away from window.
37: 1200-23-01-.03(3)(b)1. Employee drinks stored on clean dish rack. Large pot of raw beef stored directly on the floor. Containers of fresh ground beef stored directly on the floor. Gallon bucket of carrots stored beneath oven is uncovered and stored directly on the floor.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive food debris build-up in microwave. Brown substance observed on ice machine condenser.
53: Ventilation system grates near prep area are rusted.
55: 2022 permit is posted at front window.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
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
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
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
NA
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean