21: No date mark on cooked pork ,cooked bacon and cooked ribs that was cooked on yesterday. Queso that was prepped on 1/21 did not have a discard date. Salsa in walk in cooler was date marked 12/18/23. (It was discarded)
34: No thermometer in deep freezer. No thermometer in walk in freezer. (Manager place thermometer in walk in freezer. )
37: Employee put raw chicken on grill and then touch tortilla with the same glove. Please change gloves after touching raw food. Tortilla was discarded.
37: Open bag of salt is stored in dry goods area. Please keep food items sealed. Place in container with a lid.
41: Plastic food container is in 30 gal container of uncooked beans. Metal food container in a 30 gal container of uncooked rice. Only scops with Handles can be placed in food containers and the handle can not touch food.
45: Walk in cooler has water on floor. I observed dust around the edges of ceiling in walk in cooler.
46: Sanitizer test strips are not present.
54: Only one light out of four is properly working under ventilation hood.
Additional Comments
Container of salsa was discarded because it was prepped on 12/18/23
Establishment has a conveyor oven next to cold holding table. I recommended manager to have employees to keep cold holding table lid closed when not in use. Also, they can double pan food with ice because food at cold holding table is not maintaining a temperature of 41 degrees or below. Establishment is using metal pans fir tcs food. The temperature of cold holding table is 39 degrees F. Tomatoes was prep between 11am to 12pm today according to person in charge.
Person in charge let me know water was on the floor of their walk in cooler because of the rain. The walk in cooler and freezer are outside coolers. I did not observe any water leaking from ceiling of walk in cooler. It was raining on the day of routine inspection.
Educated manager on the cooling down method.
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
NA
12 Required records available: shell stock tags, parasite destruction
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
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
COS
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
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
