7: Observed employee adding garnish to salad plate using bare hands
Ca: training employee on no bare hand contact with ready to eat foods and had employee wear glives
20: Tomato sauce in prep cooler #1 is 52F. Must be at 41F or below
Ca: person in charge stated to be put in cooler this morning. Person in charge placed a maintenance order and moved al, tcs foods to cooler operating at 41F and below
20: Guac in open line cooler #1 and chickpeas is 59F in open line cooler #1. Must be at 41F or below
Ca: moved food to different cooler operating at 41F and below
21: Sour cream, burger mix, and coleslaw mislabked as 03/27 and 03/29.
Ca: had person in charge add the correct date mark to containers
26: Unlabeled blue spray chemical bottle stored beside 3 comp sink
Ca: Labeled
37: Employee clothes stored on the rack where dry storage items are held
37: Employee water bottle stored on top of prep table
41: Scoop without a handle being used in bulk container of rice and sunflower containers
Additional Comments
Notice: must install additional hand sink due to accessibility to where additional food prep is done, not adequate with 1 hand sink located at nearthe cook area
HACCP not being currently done at time of inspection. Plans to use HACCP in the future. Must have proper documentation and approval when in use
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
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
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
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
37 Contamination prevented during food preparation, storage and display
