7: Waitress cutting limes for drinks without gloves. Corrective Action: washed hand and glove stock retrieved.
12: No shell stock tags on site. Corrective Action: reviewed and discussed need to keep shellstock tags on site.
13: Eggs stored over vegetables in true reach in cooler. Corrective Action: moved to proper storage area
20: Observed lack of proper cold holding at drawer coolers and 2 door true reach in cooler. Corrective Action: product in drawer cooler was placed 40 minites ago and place on TPHC which will be fully implemented in future according to person in charge. True reach in cooler food moved to another cooler until fixed. Follow up required to ensure proper compliance.
21: Lack of date marking on tamal, or cooked chicken in 2 door reach in cooler. Corrective Action: reviewed and discussed date marking and employee date marked food.
34: Thermometer in prep cooler is broken
37: Peppers in bags stored on floor.
37: Unpanned or unwrapped cut cucumber stored in keg cooler.
37: Ice bin left open without cover on.
37: Pinto beans in bag stored on ground
41: Ice bin scoop handle is in ice
Additional Comments
Follow up required for for cooling equipment.
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
OUT
12 Required records available: shell stock tags, parasite destruction
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
34 Thermometers provided and accurate
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
37 Contamination prevented during food preparation, storage and display