8: No paper towels at back prep area handsink
CA: paper towels placed at handsink
13: Raw chicken being stored next to raw beef in walk in cooler #1
CA: moved into proper vertical storage
20: Observed raw pork placed in grill cooler yesterday temp at 49F
CA: embargoed 4lbs of raw pork
20: Observed salsa placed in grab n cooler less than 4 hours ago temp at 58F. Cooler is running at 51F
CA: Salsa moved to walk in cooler and cooler will have work order placed
26: Observed a clear unlabeled chemical spray bottle with pink chemical being stored in back dry storage
CA: labeled
35: Observed a bin of white shredded substance being stored without label in back prep area
37: Observed trays of prepped salsa being stored on top of each other in grab n go cooler
37: Observed drinks in both walk in coolers being stored with/above guest food
41: Inuse knifes being stored in between prep cooler lid at prep cooler #1
43: Observed Single use lids that have queso on them being stored with other lids above soda machine
47: Shelf Racks of prep cooler are rusting and damaged
49: Small leak coming from atmospheric faucet at mopsink next to restrooms
53: Fanguards in walk in cooler #1 need to be cleaned
Additional Comments
Will be back within ten days for follow-up inspection
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
IN
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
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
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
