1: Due to the amount of priority violations there is an absence of managerial control.
2: No knowledge of symptoms and diagnosis.
6: Observed employee handle raw foods with gloves on and than handled cilantro without changling gloves and washing hands.
8: Hand sink is blocked by blender picture sitting in it drying.
13: Raw food in platic bags Stored sitting on top of avacados and beside cucumbers.
14: Observed employee wash bowls rinsed and used no sanitizer. She than began drying them with a towel.
20: All tcs foods in prep cooler. Cos by having pic relocate all protiens to ric in side building.
23: I asked pic using google translate do they offer any foods undercooked. She showed two meats that she does however there is no consumer advisory in her menus.
26: Can of non commercial raid under 3 comp sink. Also beside that was an unlabeled chemical spray bottle with yellow substance inside.
37: Food stored in thank you bags in ric.
37: Employee open cups of coffee and water stored improperly
37: Heads of cabage stored on cardboard in glass ric.
43: Single serve utensils are not stored handle up in container.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
