1: Due to high amount of priority violations, active managerial control needs improving. No ansi certified personal. Difficulty in answering questions related to operations.
2: Pic has no employee health policy and cannot answer about symptoms and diagnosis.
4: Open employee drink stored on active prep table n
6: Observed employee wash hands with goves on.
8: No hand towels at any hand sink.
13: Raw pork unsealed stored next to unsealed tortilla shells in lower prep cooler.
13: Observed cockroaches and ants on cutting boards, prep tables and prep coolers.
19: Ppic stated she was preparing pork mix on stove but no one touched it the entire time during inspection.
20: Mozz cheese sitting out unattended and notlisted on time policy which the are not using. Embargoed 4 lbs.
26: Disinfectant bottle stored beside open bag of flour.
31: Pan of cooked rice with lid on cooling at room temp.
36: Ants and insects throughout. See pics.
37: Employee drinks and phones stored improperly throughout.
42: Pots and pans stored on floor
44: Employee with gloves on handled cell phone and returned to prep and didnt change gloves.
45: Inside of ice machine has a lot of pink and black residue.
53: Floors are dirty
Additional Comments
Operator self-closed establishment due to large number of insects observed during visit. They intend to remain closed until the store has been treated by a pest control company. Operator is supposed to advise when they intend to reopen.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Repeat
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean