1: Cook could not answer food safety questions
CA: trained on proper cooking temperatures and
left fact sheet for temperatures with staff
11: Observed a severly dented can of tomato puree being stored in dry storage
CA: embargoed
13: Eggs in walk in cooler #2 are being stored on top of box of sour cream
CA: moved into proper vertical storage and trained
19: Cooked steak being stored underneath hot table at 101F
CA: steak was prepped at 12pm today and reheated up to 165 for hot holding
21: Observed a bottle of housemade salsa date marked 09/28/23 being stored in prep cooler #1 todays date is 10/09/2023
CA: embargoed
21: Observed two buckets of salsa date marked for 09/29/2023 todays date is 10/09/2023
CA: embargoed
26: Observed a clear unlabeled spray bottle with chemical beimg stored on the underneath hot table
Labeled and moved to chemical
31: Employee stated that they made Queso in the morning and immediately put what they can in hot table, excess queso is placed in buckets and moved into walk in cooler but not temperature monitored.
Employee couldn’t describe methods of properly cooling queso
34: No thermometer in prep cooler #1
35: Observed a bin of sugar in expo area with no label
36: Observed flies in back prep area
37: Bottom of prep cooler #1 has water pooling in bottom
41: Inuse knives on magnetic rack have food debris on them
45: Cutting boards on cookline have excessive and deep cuts
47: Racks of walk in cooler have excessive food debris building up on racks
53: Cookline Floor and area behind grill have excessive food debris
Additional Comments
Observed multiple vectors that could have potentially lead to a food borne illness. Discussed with staff onsite and will be back for complaint follow-up inspection to ensure cleanliness of kitchen and to discuss with management about my findings.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean