8: Plates stored in expo station hand sink. Corrective Action: removed by employees And trained in proper hand sink usage.
8: No paper towels at front hand sink. Corrective Action: stocked by employee.
13: Raw shrimp stored over salsa in prep cooler. Corrective Action: moved to correct stroage area.
13: Raw eggs stored over cooked beef in 3 door reach in cooler near steam table. Corrective Action: moved to correct Storage area.
18: Improper cooling of queso on counter cooked at 12:00PM and reading 87F at 3 PM. Corrective Action: Reheated and placed on cooler To achieve proper cooling and reviewed proper cooling and methods. Hand out given. Follow up needed to ensure proper compliance.
18: Person inncharge states that food is sometimes thawed overnight on table. Corrective Action: no food today could be singled out as such. Reviewed proper cooling methods. Follow up required to ensure proper compliance.
19: Improper hot holidng of cooked peppers and onions cooked an hour ago. Corrective Action: reheated by person in charge and TPHC policy created. Follow up rquired to ensure proper compliance.
26: Axe deodorant stored over food storage. Corrective Action: moved to priper storage area.
26: Unlabeled yellow spray bottle with out label on floor near prep station hand sink. Corrective Action: labeled by employee.
33: Improper Thawing at time of inspection. Person in charge stated they do it overnight on counter. Discussed proper thawing methods of in cooler, in microwave before immediate service, or in prep sink with running cold water and cooled to 41F .
34: No thermometer in both compartments for combo fridge in expo station.
36: Dead insects on ground and counters observed.
41: Ice scoop Handle stored with and in ice in front of house.
41: Knife stored in crevice of small prep cooler
46: No QA test strips available
47: Ice machine has heavy build up on top inner upper lip.
53: Flooring throughout facility is in poor repair in some areas.
55: Most recent permit not posted,
57: Missing no smoking signage on back
Additional Comments
No comments
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
18 Proper cooling time and temperature
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
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
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
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
