6: Observed employee rinse hands at three comp sink, grab chips to take to customer and did not use soap. ( CA) train to proper wash hands and to use hand sink
13: Have raw chicken on prep table with ready to eat food ( CA) raw chicken was removed off prep table
19: Cook vegetables with shrimp in a pan on prep table reading at 125 F. Nobody wroking with the product ( CA) had them to ue an ice bath to cool it down and place then place in refrigerator
20: Raw chicken on prep cooler reading at 46 F. Nobody was working with prodct ( CA) place raw chicken in refrigerator
33: Raw fish at three compartment sink with standing water thawing. Fish is still frozen. (CA ) train to use runing water with temp not over 70F, during cooking process, in refrigerator, or in microwave for immediate cooking after
34: Thermometer broke in prep cooler with cut melons
37: Bverage on prep table open with no lid nor straw
39: Wipe cloth buckets stored on the floor
52: Dumpster lid and door open outside
52: Debris on ground at dumpster area
55:
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
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
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
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
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
OUT
19 Proper hot 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
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
37 Contamination prevented during food preparation, storage and display
