19: 1200-23-01-.03(5)(a)6. Brisket in drawer under tortilla press out of temperature. CA: reheated to 165F
20: 1200-23-01-.03(5)(a)6. Lettuce in prep cooler piled too high, top layer out of temperature. Rice and queso on prep table out of temperature, PIC states they were taken out of reach-in fridge around 10 and are waiting to be placed in warmer to reheat. CA: advised PIC to use ice and smaller portions, lettuce divided into smaller portions and placed in prep cooler. Rice and queso placed back in reach-in fridge until ready to be reheated.
26: 1200-23-01-.07(2)(a) Spray chemical bottle stored on prep surface. CA: chemical removed.
37: 1200-23-01-.03(3)(b)1. Personal phones stored on prep surfaces throughout kitchen
42: 1200-23-01-.04(9)(c)1. Dishes stored on rack while wet
45: 1200-23-01-.04(1) Bottom shelf of Prep table in back area is rusty
53: 1200-23-01-.06(5)(b)1. Floor tiles are damaged. wall in dish area has black residue. Ceiling has water damage and dust around air vents.
54: 1200-23-01-.06(3)(e) Personal belongings not in designated area
57: “No smoking” signs or the international symbols are not conspicuosly posted at every entrance
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
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
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
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
