1: Person in charge are able to answer basic food safet questions. Do not know able cook temperature, do not know about cooling, etc. Can not control priorities that mark on inspection and do not have managerial control. No manager present ( CA) recommend basic food safey class in spainish at the health department. It is free. Call (615) 340-5620 if you want to come
6: Observed employee come from kitchen with gloves on hands to the register and return to cook area to work with out removing gloves and washing hands. Also, there was no soap at hand sinkin cooking areawhen I came into the establishment ( CA) trian to wadh hands
8: No soap at hand sink in cooking area ( CA) place some there
18: Cook rice sitting out cover reading at 97 F. Ask about it and the PIC stated that they are cooling it. When I ask how long it being there she was unsure. Stated at 11 or 12 unsure. Check the product at the end if the inspection and it was reading at 90F ( CA) trained on cooling and embargo it
19: Cook onion at grill hot holding reading at 110 F. Nobody working with it. Must be 145 F or above ( CA) reheatto 165 F and place on steam table
21: No date mark on ready to eat pig intestine that was cook and frozen in the walk in cooler ( CA) pic kabeled it
33: 1200-23-01-.03(5)(a)3. Raw meat sitting out at room thermometer to thaw in back area. Meat still frozen
34: No thermometer in chest freezer in back area
34: 1200-23-01-.04(2)(d)9. No probe thermometer to check foid temperature
36: 1200-23-01-.05(5)(k) No self closure on back door
37: 1200-23-01-.03(3)(b)1. Bag if onion on floor in back area
37: 1200-23-01-.03(3)(b)1. Personal beverage on table in cooking area next to rice in container with no lid nor straw
39: 1200-23-01-.03(3)(d)4. Wipe cloth bucket stored on the floor in area with three compartment sink
45: 1200-23-01-.04(1) Damage lid top covering cook pork on steam table on cook line
45: Damage lidtop covering cook rice in cooking area sitting out on cutting board
47: 1200-23-01-.04(6)(a)1.(iii) Build up inside of microwave in cooking area
47: 1200-23-01-.04(6)(a)1.(iii) Build up on knife hanging on holder in cooking area
53: 1200-23-01-.06(5)(a) Lid top to chest freezer damage in back area
53: 1200-23-01-.06(5)(a) Gasket damage on prep cooler in cooking area
53: 1200-23-01-.06(5)(a) Water damage ceiling tiles near hood system in cooking area
56: Last inspection report not posted
57: No smoking sign present on back door
Additional Comments
Followup will be 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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
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
39 Wiping cloths; properly used and 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
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
