7: 1200-23-01-.03(3)(a)1.(ii) Observed employee use bare hands to prepare ready to eat tacos. Corrective Action, embargoed 1lbs and employee was trained.
8: 1200-23-01-.06(3)(a) Hot water was not available at handwashing sink. Corrective Action, person in charge turned on hot water valve and provided hot water to the sink.
13: 1200-23-01-.03(3)(b)1. Raw chicken in walk-in cooler was stored on top of raw beef. Also, raw eggs stored above ready to eat food. Corrective Action, person in charge moved chicken to the bottom shelf and separated eggs to the bottom shelf.
21: 1200-23-01-.03(5)(a)7. Vegetable soup that was cooked yesterday at 10am does not have date marking in walk-in cooler. Corrective Action, person in charge date labeled vegetable soup and 24 hour date marking was discussed.
26: 1200-23-01-.07(1) Unlabeled bottle of yellow liquid in kitchen area. Corrective Action, person in charge label bottle.
37: 1200-23-01-.03(3)(b)1. Employee food was stored above customer food in walk-in cooler.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
IN
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
IN
20 Proper cold holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display