21: 1200-23-01-.03(5)(a)7. Proper disposition of TCS foods not provided in walk in cooler unit. Items not datemarked with the appropriate date prepared. Ready-to-eat, TCS foods, held longer than 24 hrs have (1 day prep/open+ 6 days). Items must be used or discarded within the time allowed. Item was discarded and correct dates applied to Queso in walk in cooler. (COS)
26: 1200-23-01-.07(2)(a) Numerous personal medicines store with food products in dry storage area. Products were removed at time of inspection. (COS)
37: 1200-23-01-.03(3)(b)1. Insect glue strip stored directly over exposed food products on cookline. Food products not properly covered/protected in dry storage area. Some food products stored on floor in dry storage area. Food items must be 6” off floor.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In-use utensils stored with handle in product. Store handle up to minimize manual contact with food products.
54: 1200-23-01-.06(3)(e) Personal items/clothing stored with clean dishes and food items. Provide designated areas away from food prep areas to store personal items.
Additional Comments
**Large portable flat top grill with no cover noted inside dining area. Outdoor cooking/grilling is not permitted unless food items are properly covered with a grill lid. Food items can not be cooked outside in the open with no protection. Sent seperate correspondence to owner regarding outdoor cooking.
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
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
OUT
26 Toxic substances properly identified, stored, used
COS
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
