6: 1200-23-01-.02(3)(a) Observed cook put raw fish from prep cooler 3 into fryer, then assemble ready-to-eat sliced tomatoes onto burger. Corrective Action: Employee was stopped, and he washed his hands and changed gloves.
14: 1200-23-01-.04(6)(a)1. Observed several ladels and tongs in clean storage with visible food debris still caked on. Additionally, several containers and untensils are stored in large tubs that do not drain at the bottom. Orange and black accumulations observed on bottom of tubs. Corrective Action: Utensils were re-washed. Person-in-charge ordered large draining containers for utensil storage.
21: 1200-23-01-.03(5)(a)8.(i) Observed queso in walk-in cooler date marked as 3/31. Today is 4/10. Corrective Action: Embargoed 3lbs.
21: 1200-23-01-.03(5)(a)8.(i) Observed container of housemade ranch dated as 3/24, housemade mayo dated 4/1 in prep cooler 1. Today is 4/10. Corrective Action: Embargoed 3lbs.
26: 1200-23-01-.07(1) Observed 2 unlabeled chemical spray bottles containing clear chemical at mop sink. Person-in-charge says the chemical is window cleaner. Corrective Action: Person-in-charge labeled the chemical bottles.
36: Observed live ants on drink machine ice well.
37: 1200-23-01-.03(3)(b)1. Observed dirty towel stored almost directly touching buns on speed rack.
40: 1200-23-01-.03(3)(b)5. Observed avocados on prep cooler 2 with sticker still intact.
45: 1200-23-01-.04(1) Excessive knife cut marks on prep cooler 2 cutting board.
47: 1200-23-01-.04(6)(a)1.(iii) Black buildup observed on ice machine condenser.
53: 1200-23-01-.06(5)(b)1. Several door handles have build-up. Exposed portion of reach-in cooler 1 has excessive dust build up.
57: 1200-32-01-.03(1) A “No Smoking” sign or the international symbol is not posted at back exterior entrance door.
Additional Comments
No comments
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
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
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
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
40 Washing fruits and vegetables
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean