1: Person in charge does not demonstrate knowledge. He does not know the proper method to cool food down in kitchen. He did not understand how to date mark food,which food needs a date mark and how long they have to hold food.
13: Individual sealed raw fish is in the metal same container as individual sealed raw steaks. This container is stored on top of tamales in prep cooler.
Raw food should not be stored over ready to eat food. And raw fish should not be stored in the same container as raw steak. They should be stored according to cooking temperature. Since steak is fully cooked at 155 degrees Fahrenheit and fish is fully cooked at 145 degrees Fahrenheit ,fish should be stored on top of steak. If there is little room fish may be stored on same shelf with space In between.
21: Date marking is not done correctly. There were dates on food labeled 7-31-23. When i asked manager what do these date markings mean he could not explain. He stated the cook who prepared food was not here. I asked was this the discard date and if so its still wrong. I explained that he has 7 days, so if food was prepared today the discarded date would be 7-30-23. I explained the day the food was prepared is day 1 not the next day.
There also was a date labeled 7-19-23 for shredded chicken. I told him that if this is the discard date then this food should have been discarded on the 19th.
37: Uncovered metal container of slice tomatoes, cooked shredded chicken, raw chicken wings.Uncovered styrofoam cups of slice onions, pico de gallo and cilantro. Uncovered tamales in reach in freezer and prep cooler.
37: 2 Big bags of sugar is open and stored on the floor in storage area.
41: Ice scoop sitting on rack at drink machine. Please keep ice scoop covered or you may place it in ice with the handle upwards away from ice.
45: Can opener is dirty. Please wash rinse and sanitize
45: Please replace cutting boards. Cutting board has too many grooves.
46: Chlorine is too low. Chlorine level should be between 50-100 ppm.
Additional Comments
Jorge Castro
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
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
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
IN
20 Proper cold holding temperatures
Compliant
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
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
