1: Multiple foodborne illness risk factors out of compliance. Person in charge does not have an approved food safety certification or is in control of risk factors.
17: Refried beans that began reheating at 9am temped 108 F. Previously cooked and cooled foods must reheat to a minimum of 165 F before hot holding. Embargoed 15 lbs of refried beans.
18: Three large plastic containers of queso that was cooked yesterday temped 55-60 F during inspection. Food had not cooled within the correct times and temperatures. Embargoed 150 lbs of queso.
19: Rice hot holding at 120 F—must hot hold 135 F or above.
20: Raw chicken and raw beef in low boy cooler by grill temping 44-48 F—must hold 41 F or below.
21: Several cooked TCS foods (queso, refried beans, diced tomatoes) held more than one day not date marked. Reviewed date marking procedures with staff.
35: Several containers of spices and other foods not labeled—must be labeled when out of original container.
37: Ice for drinks not covered.
42: Wet containers stacked—must air dry before stacking.
46: No quat test strips available to test sanitizer buckets.
53: Food debris and dead insects on floor in kitchen.
54: Personal items stored on shelves with food product.
Additional Comments
No comments
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
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
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
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
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
