1: Employees at time of inspection have very little knowledge of food safety
2: Employee illness policy is not on site and person in charge does not know foodborne illness symptoms.
4: Employee drinking from an approved container with gloves on, but also over food preparation . Corrective Action: reviewed that drinking cannot be done over food preparation areas and once done, that hands should be washed if gloved become contaminated. Move cup to proper storage area.
8: Hand sink does not have sufficient water pressure at time of inspection, and initially no hot water. Corrective Action: facility temporarily closed. Hot water was corrected on site before end of inspection as well as insufficient pressure. Follow up inspection need to ensure proper compliance.
19: Cooked pork on counter 126F, cooked onion in steam table at 122. Cooked pepper at 99 F in plastic pan on steam table. 99 F. Rice in shopping bag in steam table at 100F. According to person in charge all food here less than 4 hours. Corrective Action: reheated to 165 F and changed plastic to metal pans. Discussed proper hot holding oat 135F and discussed proper monitoring as steak table may not be working properly.
20: Large prep cooler is out of order as it has its condenser being completely frozen. Cooler at 65F. All food stored longer than 4 hours here disposed. 10 lbs
21: Rice cooked and frozen more than 24 hours In chest freezer is missing date marking. Corrective Action: date marking sheet handed out and food date marked by employee.
34: Thermometer missing is chest freezer 1 and 2
36: Truck entrance door is open and truck is not pest proof.
37: Personal water in approved container stored above and on prep surfaces.
37: Cellphones Stored on prep surfaces
39: Wet and dirty wiping cloth stored on counter and not in sanitizer.
41: Dirty knives stored on magnetic strip
45: Cutting boards are deeply grooved and do not allow for easy cleaning.
47: Internal surfaces of prep coolers have heavy build up on them.
53: Floors and walls have debris build up.
55: Permit not posted,
56: Inspection report not posted,
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
NO
18 Proper cooling time and temperature
Compliant
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
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
