6: Employee rinse hands in three compartment sink ( CA) train to use hand sink only to wash hands
6: Employee rinse off hands at the mop sink ( CA ) train to use hands to wash dishes
11: Observed container of food on the dirty side of the drain board at three compartment sink ( CA) container of food remove ( non TCS Food)
20: Black beans reading at 74 F, cook beef reading at 80 F sitting out on top of chest freezer. When I question them about it, they said it was for customer when the order food. ( CA) embargo 8lbs and train that the food must stay hot 135 F or above or cold 41 F or below
34: 1200-23-01-.04(2)(d)9. No thermometer in chest freezer
34: 1200-23-01-.04(2)(d)9. No probe thermometer to check food cook temperature
35: 1200-23-01-.03(5)(a)7. Unlabeled green container with a white substance in it on shelf of table near cooking line
36: 1200-23-01-.05(5)(o) Back door self closure is not connected
37: 1200-23-01-.03(3)(b)1. Bag if maseca on the floor
43: 1200-23-01-.04(9)(c)1. Carry out boxes stored on the floor in the kitchen
47: 1200-23-01-.04(6)(a)1.(iii) Excessively dirty inside of microwave
51: Have 26 seat and one restroom. Must go down to 16 seats on followup inspection
52: 1200-23-01-.05(5) Dumpster door open outside and dumpster not on pavement
57: No smoking sign posted on back door
Additional Comments
Followup within ten days
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
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
