8: 1200-23-01-.05(2)(e)1.(i) Hand sink blocked by paper plates, no running water. CA: plates removed, water plugged in and tested.
13: 1200-23-01-.03(3)(b)1. Raw shell eggs stored above vegetables in reach-in fridge. CA: trained PIC on proper order of food storage, eggs moved to bottom shelf.
19: 1200-23-01-.03(5)(a)6. Egg on stove out of temperature. CA: eggs moved onto the heat to reheat to 165F.
20: 1200-23-01-.03(5)(a)6. Beans on stove, cheese in ice bin, lettuce in reach-in fridge, empanadas above prep table, lettuce and tomatoes on prep table all out of temperature. CA: cheese divided into smaller portions so all cheese to uhes ice in ice bin, lettuce and empanadas in reach-in fridge moved to freezer to rapid chill, beans on stove moved onto heat to reheat properly, empanadas above prep table moved to reach-in freezer, lettuce and tomatoes moved to reach-in fridge.
46: 1200-23-01-.04(5)(a) No sanitizer test strips available on site
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
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
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
OUT
19 Proper hot holding temperatures
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
46 Warewashing facilities, installed, maintained, used, test strips
