8: Two handwash sinks in kitchen are blocked from access- one by a bin of tortilla chips, and one by a fajita machine. Keep handwash sinks accessible for use at all times.
14: Sanitizer bucket on cookline contains dirty water and is measuring 0ppm sanitizer. This was corrected during inspection. Ensure sanitizer is changed on a routine basis and maintains proper concentration.
19: Rice and vegetable soup are not hot holding at proper temperature today. Both items were reheated properly. Hot hold TCS food at 135F or above.
21: Several items in walk in unit the person in charge stated were prepared yesterday are not properly date marked (shredded chicken, beans). Properly mark foods with date prepared as required.
37: Food noted uncovered throughout facility (spices, walk in). Keep food covered to prevent contamination.
37: Upon arrival, observed food preparation on floor of facility. Use proper food preparation areas to prevent contamination. Discontinue food prep on floor.
41: Tongs stored up side down in chorizo contaminating the handles. Store in use utensils properly to prevent contamination.
47: Food debris/accumulation observed on handles of refrigeration units and bulk storage containers. Clean on a more routine basis to prevent contamination.
47: Black accumulation inside ice machine. Clean on a more routine basis to prevent contamination. Note no ice contamination observed.
53: Floor tiles in poor repair throughout kitchen. Replace missing tiles.
54: Personal items observed stored on box of tortillas. Store personal items (hoodies) in designated area.
56: Post most recent inspection report
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
