13: Raw shell eggs in metal pan stored over portioned and exposed-top salsas in reach in cooler 1. Raw, opened chirizo package was stored directly on whole muscle beef product in plastic container with lid. COS. Items moves to proper location in coolers. Education provided. To send over informational text in regard to proper cooler order of raw and ready to eat products.
18: Rice 54° and bulk shreaded chicken 45° cooling from day prior did not meet time limits for cooling. COS. Rice and chicken embargoed (apx 30 lbs). To send over informational text regarding cooling parameters. Demonstration done during inspection with ice bath and another active cooling product (tomatillo). Furthermore, PIC has established using ice wands on all liquid product and is reaching adequate cooling temperatures. Spoke with PIC about stirring bulk product, leaving lids off, reducing portions, using metal pans instead of plastic.
23: New temporary menus printed without consumer advisory present. PIC to reach out to person who is designing new menu to include consumer advisory. For time being, a genertic statement for consumer advisory was printed and posted to wall at entrance of establishment. COS.
26: Unlabeled chemical spray bottle located in dry stock area. COS. Chemical labeled during inspection.
37: Chips, tortillas stored in kitchen without covering. Cover all food products once removed from original containers.
53: Window broken and taped in hallway going towards mens restrooms.
53: Damage to floors present. Water pooling.
Additional Comments
Best to schedule meeting Monday.
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
OUT
13 Food separated and protected
COSRepeat
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
OUT
18 Proper cooling time and temperature
COSRepeat
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
OUT
23 Consumer advisory provided for raw and undercooked food
COSRepeat
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
