6: Employee came into kitchen and place dirty dish at three comp sink. She went back to service area and did not wsh hands before serving customer their food. ( CA) train to wash hands and when
7: Employee touch ready to eat food with barehands ( burritos) ( CA) train o use a barrier and explain why and embargo 1 lb
8: No soap at hand sink at wait station. ( CA) place some there
13: Have raw fish, raw chicken and raw beef over and by ready to eat foods in three door reach in cooler ( CA) employee move raw meats
21: Cook food frozen in to Avantco freezer with no date mark. PIC stated it was cook and frozen 4 days ago (CA) Had them to date mark in and train
21: No date mark on cook pork in three door reach in refrigerator Cook Saturday( C A) train and had PIC to date mark
21: No date mark on cook pepper and cheese. They was cook on Saturday (CA) PIC date mark it
26: Raw chicken in a pan on the floor under soap dispenser. Dispenser has soap in it. ( CA) Employee remove raw chicken off floor
37: Raw chicken store on the floor under hand sink. Raw chicken reading at 35 F
45: Storing corn uncover in to go bags
47: Excessive buildup inside of ice machine
Additional Comments
No comments
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
IN
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
IN
20 Proper cold holding temperatures
Compliant
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
