20: Sliced tomatoes at 45F on prep cooler across from grill. Must be at 41F or below
Ca added ice bag
20: Cooked onions at 75F, cooked rice at 54F sitting on cutting board at prep cooler. Must be at 41F or below
Ca threw away
20: Caesar salad at 47 F in grab and go cooler. Must be at 41F or below.
Ca threw away
20: Cut cantaloupe @45F, cut honeydew @45F on prep cooler across from hot box on the cook line.
Ca Added ice bags on the food
23: The consumer advisory is on the menu. There is not an asterisk by the hamburgers. Customers can order hamburgers cooked how they want them. Must add an asterisk by the hamburgers on the menu.
Ca will have menus reprinted with the asterisks by the hamburgers. Management will place asterisks onto the menus already available until the reprint of new menus
41: Storing knives between prep tables
Additional Comments
Complaint: Ate on 10-6-23. Six hours later sick with vomiting,nausea, bloating,abdominal cramps. Order a hamburger cooked medium. Stated it was raw in the middle and ate the whole hamburger.
Training: chorizo stored above whole cuts of beef in walk in cooler. Chorizo should be stored below whole cuts of beef. Had employee move chorizo below whole cut of beef
Comments: Did complete inspection
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
