2: No employee health policy. Corrective Action: gave copy.
8: No paper towels at hand sinks in kitchen line and ware washing area. Corrective Action: trained.
13: Bags Raw chicken being stored on top of bags of raw beef in 3 compartment sink. Corrective Action: trained.
14: Observe employee only rinse off utensil in 3 compartment sink with no soap or sanitizer. Corrective Action: trained.
19: Pork on steam well made day before 98F Corrective Action: embargoed. Queso at 121F on steam well prepared one hour before beginning of inspection. Corrective Action: reheated to 165F
20: Raw chicken and raw beef in 3 compartment sink at 72F Person in charge states it has been there since 8AM it is now 3PM. Corrective Action: embargoed.
33: Thawing bags of Chicken in standing water and next to dirty dishes in 3 compartment sink.
37: Employee open twist top water bottle stored on dry storage shelf.
47: Ice machine door paneling in bar is dirty.
47: Microwave is dirty.
53: Wall is damaged in restroom closest to bar, floor tiles are broken in ware washing area.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
