18: Chicken tamales in slide door ric, cooked 2.5 hours ago temp between 70 and 80F. Cos by pic reheating to 165F before cooling again; advised placing food in freezer after cooking to rapidly cool. Will send cooling fact sheet.
19: Cooked chicken in pan on stove with no heat applied temps 116F. Cos by pic discarding and discussed hot holding foods at 135F or higher.
20: All tcs foods in cooler drawer under grill temp between 47 and 55F. Foods were stocked from reach in coolers within past 4 hours per pic, both thermometers in drawer read between 55 and 60F. Cos by pic reloacting some foods to ric, using ice to rapidly cool others. Advised pic to monitor ambient temp and call for service if needed.
52: Discarded ice in hand sink, being used for dump sink
53: Several cracked or broken floor tiles throughout
Additional Comments
Ornelaszarate@gmail.com
Will email cooling, date marking, and demo of knowledge fact sheets in Spanish.
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
NO
21 Proper date marking and disposition
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
