7: Rolled tortillas containing chicken were handled with bare hand while being prepared for service
8: Hand sink was not supplied with paper towels and hand sink was blocked with package of food
20: Frigidaire RIC temperature at 45 degrees
21: Metal pans and plastic bags of food items in Avantco Prep Table RIC and Frigidaire RIC not labeled or date marked
26: Gallon plastic jug not labeld stored in mop sink with gallon jug of bleach; PIC confirmed it was a jug that contained pine sol/fabuloso for mopping the floor
33: Opened package of beef thawing in three comp sink in large mixing bowl of water
34: Thermometer not visible in Frigidaire RIF and white chest freezer in the storgae room area/dry stock room
37: Open food storage container of sugar stored haphazardly on top of ice machine
45: Ice machine has black residue buildup on inside walls
48: Cold water not available at hand sink in kitchen; could not get cold water nob on sink to turn on
Additional Comments
Three comp sink not set up during inspection At time of inspection a RIC and RIF are not working no food items stored inside of them PIC has a RIC being delivered today.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
48 Hot and cold water available; adequate pressure
