18: Beans prepared yesterday according to employee are holding at 54F. Other items in same cooler are holdinng at 41F or below. Beans are filled in one gallon container.
Use shallow metal pans to ensure proper cooling. A cooling fact sheet will be emailed to help educate employees on proper cooling. Beans were discarded during inspection as a precaution.
21: Items such as taquitos, tamales, beans prepared yesterday are not properly date marked in refrigerators. Follow proper date marking procedures as required.
31: One door unit to right of grill does not have gaskets and is holding at 49F. All food items inside unit and on prep top were prepared today per employee. Repair or replace unit so it is able to maintain foods at 41F or below. Discussed using ice to cool foods or relocating foods until repairs are made.
37: Eliminate standing water from bottom of one door refrigeration unit to right of grill to prevent contamination.
37: Discontinue storing ready to eat tortillas in plastic grocery bags that are not food grade. Store tortillas in approved food grade storage containers.
41: Knives under grill in standing water of 77F. Store knives dry, or in hot water of 135F or above.
47: Clean black accumulation from refrigerator gaskets in kitchen (multiple units).
Additional Comments
Ceviche is cooked tilapia.
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
OUT
18 Proper cooling time and temperature
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
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
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
