8: Lid stored in hand sink on drive thru line. CA: removed.
14: Observed food debris on “clean” knives stored on magnetic strip beside prep sink. CA: had rewashed.
19: Cooked chicken at 117F and queso at 85F on front line. PIC stated items were cooked and reheated on grill top between 30 minutes and 1 hour prior to inspection. CA: instructed PIC to have foods reheated. Discussed checking reheating temperatures using a probe thermometer prior to placing items on steam tables.
26: Spray bottles pf sanitizer and restroom cleaner stored beside single service napkins and disposable gloves and above single service trays. CA: discussed with PIC. Chemicals moved.
41: Handle of scoop stored on dry rice in bulk container.
42: Observed wet nesting of clean metal containers in the dish washing area.
47: Excessive carbon buildup on grill top.
47: Front line and drive thru line are dirty with food debris.
52: Dumpster doors left open.
53: Floor dirty with food debris and trash throughout kitchen.
57: “No Smoking” signs or the international “No Smoking” symbol are NOT conspicuously posted at every entrance.
Additional Comments
Complaint: filthy, poor staff, poor management. Counters are dirty.
Observations: dirty floors and counters. PIC unable to clean because they had to make orders. A different employee was meant to be on the line so the manager could clean.
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
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
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled