1: Cook and manager did not know what temperatures they should be cooking raw animal foods up to or how to properly cool foodsCorrective action - trained and given food fact sheets . Encouraged employees to take Basic food handlers course at the health department
8: Paper towel unavailable at handsink next to 3 compartment sink . Corrective action - PIC replaced .
20: Cooked rice on prep table at 69°F. It was left here for roughly 4 and 1/2 hours. Corrective action - trained on proper cooling and embargoed 25lbs. Suggested using TPHC for rice if they are going to leave it out.
20: All foods (Cooked chicken at 46°, raw fish at 46°, raw chicken at 46°, raw beef at 46°, etc) in prep cooler are above 41°F. Pic stated that all foods in prep cooler were placed in there at 10 am , it is now 2:50 pm. Corrective action - trained on proper cold holding temperatures and checking thermometers for temperature. Embargoed 100 lbs.
21: Milk in Reach in cooler 2 expired on 1/23, it is now 1/30. Corrective action - embargoed
23: Disclaimer is on menu but indicator marking not observed on food items in menu. Corrective action - spoke with pic about adding asterisk or other mark noting foods that may be served undercooked.
26: Observed Raid spray stored in front counter area. Corrective action - Establishment must use professional pest control company . Pic embargoed.
31: Large pots of soup and beans cooling on floor of kitchen. Beans at 135°F, soup at 101°F. Pic stated that they were put out to cool about 30-60 minutes ago. Retrained on proper cooling methods and had PIC separate large batches of food into smaller containers and place in Walk in freezer for rapid cooling .
31: Cooked chicken legs stored under prep table at 100°F. PIC stated that they were left cooling at the same time as the beans and soup. Approximately 1hr. Corrective action - pic placed in shallow pans and placed in freezer fir rapid cooling.
33: Frozen menudo thawing in container on floor.
41: Ice scoop handle stored down in ice in ice machine .
42: Tong handle stored down in cut cantaloupe .
43: Single service items stored on floor in back storage area
45: Frozen, raw menudo stored in non- food grade trash bags in Walk in freezer . Establishment must use food-grade food bags or containers for food items.
47: Brown substance observed inside ice maker .
53: Excessive buildup of grease around grill on cook line .
Additional Comments
Food fact sheets left at establishment. Encouraged pic to sign up for food safety classes offered at Lentz.
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold 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
OUT
23 Consumer advisory provided for raw and undercooked food
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
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
