20: Queso, rice and coleslaw mix in walk in unit are not holding within temperature range today.. Manager thinks it may be that these food items are near the door (other foods are 41 or below in back of walk in). The queso prepared 2 days ago was discarded as a precaution. Proper cooling was also discussed— cooling queso in a more shallow pan. Coleslaw mix was also discarded. Take measures to maintain cold food at 41F or below.
31: Queso dip in walk in unit is stored in unit that is plastic and approx six inches of product in bin. The temp is 52F and was prepared more than 24 hours ago. Queso was discarded and proper cooling discussed.
40: Manager stated they do wash avocados prior to slicing however observed avocado with stickers still on skin and sliced through sticker. Either remove sticker before washing, or do not slice through the sticker to prevent contamination. Avocado was discarded by manager.
45: Food debris observed on knives on “clean” knife magnet stoage in walk in unit.
54: Observed employee sweater in dry stoage on top of pasta, and clipboard on top of sugar package. Store employee personal items in designated area.
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
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
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
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
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
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
40 Washing fruits and vegetables
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
