6: 1200-23-01-.02(3)(a) Employee scraping food off dirty dishes then handling clean food containers without first washing hands. Corrective action: Training
16: 1200-23-01-.03(4(a) Shrimp at 135 F after grilling from raw and employee stated were ready to be served. Corrective action: Training and employee continued cooking shrimp until it reached 153 F
19: 1200-23-01-.03(5)(a)6. Grilled peppers at 86 F sitting on counter by grill. Corrective action: Training on keeping all cooked vegetables above 135 F or below 41 F. Peppers moved to grill to rapidly reheat.
31: 1200-23-01-.03(5)(a)5. Large container of rice at 110 F cooling on counter at room temperature after 1 hour. Corrective action: Training on active cooling methods and rice moved to walk in cooler.
35: 1200-23-01-.03(5)(a)7. No label on large container of granular white powder on storage shelf
37: 1200-23-01-.03(3)(b)1. Open personal drinks on prep table by chicken being prepped.
37: 1200-23-01-.03(3)(b)1. Open personal drinks stored on shelf above steam table and beside tortilla press
37: 1200-23-01-.03(3)(b)1. Box of chicken stored on ground in walk in cooler
37: 1200-23-01-.03(3)(b)1. Several boxes of meats stored on the ground in walkmin freezer
41: 1200-23-01-.04(6)(b)1.iv Handle of ice scoop stored touching ice for consumption in chest cooler
45: 1200-23-01-.04(1) Non-food grade grocery bags used to store and cover food in walk in cooler and walk in freezer
Additional Comments
Immediate follow up to be conducted. New pizza room not currently being used. Spoke with person in charge about submitting plans if planned to be used in the future
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
OUT
6 Hands clean and properly washed
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
OUT
16 Proper cooking time and temperatures
COS
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
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
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
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
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
