7: Employee is observed touching a whole fried fish and chicken without gloves, tongs or other suitable device. Corrective action - retrained and embargoed fish 4 lbs.
13: Raw shell eggs stored over Ready to eat bananas. Corrective action - retrained and moved.
19: Cooked chicken in small steam table at 104°F for 1hour. Mixed vegetables at 124° in small steam tsble. Corrective action - employee recooked up to 165° for hot holding. Steam table was turned up to hold foods at 135°F or higher.
21: Cooked meat product in Reach in freezer not datemarked. Corrective action - cook datemarked.
21: Cooked pork mixture in prep cooler masa is dated 4/22/23, it is not 5/3/23 and is past the 7day hold for cooked products . Corrective action - retrained and embargoed 10 lbs.
35: Several containers of white substances stored under grill not labeled.
37: Personal food stored in bowl on clean dish shelf.
37: Avocados stored on floor under prep table.
41: Scoop handle stored down in rice .
52: Grease container stored on grass.
53: Floor tiles in kitchen area damaged.
53: Excessive buildup of food and grease under cook line snd 3 compartment sink .
53: Ceiling vent over 3door Reach in cooler is excessively dusty.
Additional Comments
Repeat priority violation form left at location .
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
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
IN
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
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
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display