1: PIC can not answer basic food safety questions nor can not control priorities violations on the inspection report ( CA) recommending basic food safety class in Spanish at the health Department . It is free.
6: Employee pulling up pants with gloves on and didnot remove and wash hands nor place new gloves on before preparing food for customer ( CA) train to wash hands
8: No splash guard at hand sink in kitchen area. Prepping food on the attched table ( CA) must install splash guard
18: Cook beef taco reading at 45 F. Employstated that they were made yesterday at 5 PM ( CA) embargo and trained
19: Cook beef on steam table reading at 117 F. Employee stated it was placeon steam table 30 minutes ago. ( CA) had them to removed it and reheat to 165 F andbring back to steam table
19: Cook soup with corn and beef on stove reading at 125 F. Employee stated it is to get hot. Employee stated it been there for 20 minutes but I have been hear for more than 20 minutesCA ) trained on hot temperature must be 135 F or above and embargo
20: Shredded lettuce on prep cooler reading at 45 F. Place there since this morning. ( CA) embargo
21: Cook chicken in walk un cooler was cookmon Wednesday pass the 24 hour for date mark ( CA) trained and had them to date mark it
21: No date mark on TCS dessert in dessert cooler upfront ( CA). Train and date them
21: Cook beef in walk in cooler date 12/1, cook beans in walk in cooler dated 12/5, cook chicken in walk in cooler has no date. ( CA) embargo and train on date mark
34: 1200-23-01-.04(2)(d)9. No probe thermometer to chick food temperature available at the establishment
36: 1200-23-01-.05(5)(k) Fruit flies in dish washing area
37: 1200-23-01-.03(3)(b)1. Cook chicken in walk in cooler is uncovered. It was cook yesterday
37: 1200-23-01-.03(3)(b)1. Personal squirts beverage in reach in cooler with no tcs food open. Do have beverage in it for customers drinks
41: 1200-23-01-.04(6)(b)1.iv Handle of scoop touching ice in ice machine
45: 1200-23-01-.04(1) Chip spatulas hanging above three compartment sink
45: 1200-23-01-.04(1) Storing cook rice uncover in a to go bag on steam table and in walk in cooler. Not designed for that purpose
46: No chemical test strips available
46: 1200-23-01-.04(5)(a) Top of dish machine extremely dirty
47: 1200-23-01-.04(6)(a)1.(iii) Build up inside of the ice machine in the corner
51: 1200-23-01-.05(2)(c)2. Men’s restroom door prop open
52: 1200-23-01-.05(5) Dumpster door open and grease bin outside
53: 1200-23-01-.06(5)(b)1. Floor very dirty at the back of cook line
Additional Comments
Follow up will be with in ten days
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
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
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips