13: Raw chicken stored above container of diced beef in prep cooler #2 at the cook line
Ca: raw chicken moved to the bottom of the prep cooler and moved to proper storage
13: Raw eggs stored above ready to eat foods in reach in cooler at bakery side
Ca: raw shell eggs moved to the bottom of reach in cooler and moved to proper storage
18: Refried beans in walk in cooler improperly cooling at 67F from this morning. Must cool down from 135F to 70F within 2 hours and then 70F to 41F in 4 hours for a total of 6 hours.
Ca: put refried beans into an ice bath and discussed proper cooling methods
20: Tres leches cake in bakery front cooler is 48F. Must be at 41F or below.
Ca: moved all tres leches cakes into walk in cooler and person in charge placed a work order
33: Tripe thawing in standing water at prep sink
34: Missing thermometer in prep cooler at the cook line
37: Employee jacket stored on the shelf next to food items at the storage area
41: Bowl being used as a scoop in container bin of flou
55: Current permit not posted
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
IN
6 Hands clean and properly washed
Compliant
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
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
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
IN
19 Proper hot holding temperatures
Compliant
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
