7: Observed employee touching tortillas with bare hands upon entry to truck. CA: trained employee and discussed with PIC.
13: Raw steak in open container stored directly beside cooked pork in open container inside reach in cooler. CA: moved all cooked foods to top shelves. Raw steak moved to shelf above raw chicken.
13: Raw chicken stored above raw steak, raw shell eggs, and cooked pork in reach in cooler. CA: retrained PIC on vertical storage hierarchy. Moved chicken to bottom shelf.
14: Dishes are being sanitized, washed, and rinsed according to PIC. CA: retrained PIC to wash, rinse, and sanitize dishes. Provided handout to post in truckand commissary.
19: Cooked peppers on top of steam table temped at 106F. PIC stated peppers were cooked at 10 am pn date of inspection. Peppers were not inside well on steam table. CA: instructed PIC to reheat peppers on grill. Metal container of peppers moved to corner of grill to maintain temperature of 135F.
37: Employee phone and open bag of potato chips stored on top of hot box and package of tortillas.
39: Wet wiping cloths stored on prep table.
45: Cardboard used as floor liner.
47: Standing water and food debris on gaskets, door, and bottom shelf of the reach in cooler.
47: Excessive food and grease buildup on side of grill on open flame stove.
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
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
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
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used