19: Container of queso dip stored sitting on top of steam table, temps below 135F. Pic unsure how long food had been there. Cos by embargoing 1 lb. All hot tcs foods must be held at 135F or higher.
20: All tcs foods (portioned salsa cups) in salsa mini fridge by drive thru window temp above 41F. Ambient temp of cooler on thermapen reads 52F. Salsa was made yesterday and stored in big ric; salsa there temps 41F or below. Cos by embargoing 5 lbs. All cold tcs foods must be held at 41F or less.
20: All tcs foods in prep cooler opposite grill temp greater than 41F. Pc ambient temp on thermapen reads 46F. Cos by embargoing 10 lbs of food, advised pic to pplace thermometer in pc to monitor temp before placing food back in pc.
33: Observed pan of raw bacon thawing on shelf beside prep cooler opposite grill. Corrected by returning to cooler. Discussed proper thawing practices.
34: No thermometers in prep coolers.
37: Employee phone stored on package of tortillas in kitchen. Corrected by removing the phone.
45: Cutting boards on all prep coolers show discoloration and deep black knife grooves. Advised PIC to resurface or replace.
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
COS
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
COS
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used