1: Pic was unaware how to set up sanitizer in 3 comp sink. I noticed his cl jug was almost empty going to dish machine and recommended he change it. He said he didnt have anymore. Then i discussed with him about using 3 comp for sanitization and thats when it was discovered he was unaware how to set up.
6: Observed cook rinse off hands in mop sink then dried them on his apron.
13: Observed employee use same spatulas to cook fajitas then plated cooked foods. Advised them to start using two sets.
13: Observed employee drink stored beside clean plated with its straw touching clean plates. Removed and had plates re-washed.
26: Chemical spray bottles are not labeled.
37: Employee drinks stored improperly throughout.
41: Observed several scoops without handles.
53: Damaged walls, ceilings and floors.
Additional Comments
Discussed implementing a Food Saftey Plan in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the FSP
I will return within 10 days to verify all priority violations have been corrected.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
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
OUT
6 Hands clean and properly washed
Repeat
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
OUT
13 Food separated and protected
Repeat
Observations
OUT
13 Food separated and protected
Repeat
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
19 Proper hot holding temperatures
Compliant
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
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean