8: 1200-23-01-.05(2)(e)1.(i) Handsink not accessible for immediate handwashing in prep area. Numerous dishes stored in handsink. Items were cleared from handsink at time of inspection. (COS)
11: 1200-23-01-.03(1) Hair present in/out of food container on cookline. Physical contaminant was removed and discarded at time of inspection. Advised on prevention of contaminants in food. Hair must be properly restrained by employees that are working with food in kitchen area. (COS)
13: 1200-23-01-.03(3)(b)1. Raw food items stored above ready-to-eat food items in reach in cooler. Raw food products not stored according to minimum internal cooking temperatures. All products were removed and re-arranged to proper food storage order. (COS)
31: 1200-23-01-.03(5)(a)5. Proper cooling methods not provided for Queso cooling in walk in cooler. Advised proper ways to cool dense,TCS foods. Product was within proper temperatures and time during inspection. Unclear if product will meet time and temperature requirements due to the way the products are being cooled.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food products noted in walk in cooler. Food products stored on floor in walk in cooler. Must be 6” off floor.
42: 1200-23-01-.04(9)(c)1. Clean dishes stacked wet. Allow to air dry before stacking.
49: 1200-23-01-.05(2) No backflow device provided on attached hose bib at triple sink.
53: 1200-23-01-.06(4) Complete separation from laundry services not provided. Floor in poor repair in front of walk in cooler unit and floor grout in floor tiles in poor repair. Food debris gathering in floor grout lines in kithcn area.
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
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
COS
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
COS
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
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
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
