9: Tamales made outside of establishment kitchen. COS. Tamales embargoed.
13: Raw chicken stored over raw beef (both in metal containers with no lid) in prep unit. Raw bacon in original pastic packaging stored over raw whole muscle beef in plastic container with lid. COS. Items moved to proper location during inspection.
31: Large plastic buckets are being used to cool queso. Queso had varying temperatures of 74 on edges to 104-110° in middle of product. PIC states that queso had been cooling for apx 1 hour. Spoke with employee about using shallow metal pans, ice baths, ice wands, freezers, stirring products in cooling to accomplish uniform cooling of product. Queso stirred during inspection.
Ice wands, shallow metal pans need to be purchased.
37: Uncovered tortillas, taco shells on line.
37: Uncovered products not in cooling process stored in prep unit. Cover products for protection.
39: Wet, used wiping cloth is flattened and being used under cutting board to prevent cutting board from slipping. Advised employee to use dry cloth or none at all. Wet, used wiping cloths are to be stored in sanitizing solution when not in use to prevent harmful bacteria buildup.
53: Wall behind grill has heavy paint flaking.
53: Fluorescent light bulbs missing cover in kitchen.
53: Floor under three compartment sink and dish machine is damaged and pools water.
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
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
OUT
9 Food obtained from an approved source
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
COSRepeat
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
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
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
31 Proper cooling methods used; adequate equipment for temperature control
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
