4: Observed employee eating in kitchen area
Corrective Action: employee was trained
6: Observed employee move the trashcan and put on gloves without washing their hands
Corrective action: employee was trained
8: Hand sink next to dish area is blocked
Corrective action: PIC cleared area
13: Observed fresh shelled eggs stored above bread in walk in cooler
Corrective action: employee moved bread above eggs
13: Observed raw salmon stored above dressings in open top cooler
Corrective action: employee moved salmon to appropriate shelf
18: Chorizo made 30 minutes ago is at 122F
Corrective action: employee moved chorizo to the stove for hot holding and reheated to 165F
20: Walk in cooler is reading 46F
All TCS foods are temping at 51F, food that has been in the cooler for 24 hours and longer was discarded
Corrective action: put in emergency work order for walk in cooler and 24 hours notice was given from time of inspection 11:15am, per Pam Wilson, Director of Food and Public Facilities
20: Raw chicken in low boy cooler 1 is at 46F
Corrective action: employee took chicken to walk in cooler to cool down
20: Steak cuts that have been in walk in cooler for 4 days are at 51F
Corrective action: embargo 5 lbs
20: Barbacoa that has been in the walk in cooler for 6 days is at 51F
Corrective action: embargo 10 lbs
37: Observed employee phone stored on prep table
49: Sink sprayer is hanging below the fill line at 3 compartment sink
50: Observed a wastewater leak underneath hand sink next to dish area
53: Observed excessive dust and particle build up on ceiling vent above clean dishes
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
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
OUT
13 Food separated and protected
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
