13: Cooked beef was being stored next to raw chicken and beef on prep table. Advised persom in charge that paw beef product must not be near RTE product. Person in charge discarded 1 lbs of cooked due to possible cross contamination.
18: Several medium sized comtainers of Queso in reach in 2 was temping at 46 °F date marked 8/22 and 8/23. Advised person in charge to discard bins of queso due to not cooling correctly. Went over proper cooling procedures ( 135-70°F 2hrs-70-41°F or below 4 hrs) 6 hrs cooling time.
20: Raw chicken on prep table was cold holding at 45°F. Advised person in charge to cover and put in reach in cooler to be able to get back down to 41°F or below. Diced tomatoes on prep table 2 were cold holding at 60°F advised person in charge to discard since they were not holding 41°F or below. Raw shrimp as well as raw fish were cold holding in low boy at 45°F advised to put ice on them to keep cool. Advised person in charge to keep ice on all raw TCS foods until professional services is able to look at low boy and to check temps peridocially to make sure they are holding temp at 41°F or below on ice.
35: Container providing chips was not labeled, food must be labeled when out of original container.
47: multiple reach in coolers including freezer have build up of grime on bottom, advised person in charge to have staff to clean on a routine basis.
53: Food debris on floor build up of grime on walls and ceiling.
Additional Comments
Priority violations 13,18,20 were noted must be fixed within 10 days.
Embargoed Cooked beef 1 lbs Diced tomatoes 1lbs 7 medium sized containers of Queso: 10lbs
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
OUT
13 Food separated and protected
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
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
35 Food properly labeled; original container, required records available
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean