7: Observed employee flipping tortillas on grill with her bare hands. // CA: trained on proper gloves use for handling ready to eat foods. embargoed 0.25 lbs.
17: Cooked pork in steam table @ 85°F. Person in charge states pork was taken from freezer and placed directly into steam table about 1 hour ago. // CA: trained on proper reheating procedures and pork was placed on stove and reheated to temperature of 165°F or above before placing in steam table.
21: No date mark on various tcs food items (cooked ground beef, cooked beans, refried beans, etc) in walk in cooler. Items were prepped and placed in cooler more than 24 hours ago. // CA: trained person in charge and instructed them to add date marks.
37: Retried beans stored uncovered in walk in cooler and peppers stored uncovered in chest freezer.
Boxes of oysters and crate of food stored on floor in walk in cooler.
47: Water pooling in bottom of prep cooler by service window and prep cooler across from deep fryer.
Build up of residue on shelves in walk in cooler.
Excessive build up on can opener blade.
Excessive build up of growth on inner lip of ice machine.
49: No back-flow device on water line with hose attached near prep sink.
53: Build up of food debris and Ceiling tiles in kitchen.
Dirty water pooling in front of walk in cooler.
Build up of dust on fan grate of cooling unit in walk in cooler.
54: No covers on lights under vent hood above flat top grill.
56: Most current inspection not posted in public view.
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
COS
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
OUT
17 Proper reheating procedures for hot holding
COS
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
COS
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
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
