1: PIC cannot demonstrate knowledge on principles applicable for food preparation.
CA: PIC was trained during inspection.
7: Employee touching tortillas with bare hands
CA: dicussed with PIC on not touching RTE foods with bare hands.
13: Raw meats are stored in same container at cooked meats but in seperate bags.
CA: discussed with PIC that raw meats and cooked meats need to be seperated completely.
13: Raw eggs stored above RTE food.
CA: PIC moved raw eggs to bottom of refrigerator.
20: Chicharron in refrigerator is at 45 degrees
Shredded lettuce in refrigerator at 46 degrees
CA: discussed with PIC that foods need to be 41 degrees or below for cold holding.
20: Refrigerator on mobile truck was at 50 degrees and not able to properly cold hold foods.
CA: a follow up will be conducted within ten days. PIC says it will be repaired or replaced
20: Raw beef at 48 degrees
Cooked Pork at 45 degrees
CA: discussed with PIC that TCS foods need to be at 41 or below.
21: Cooked rice and chicharron stored on prep cooler that was prepared the day before did not have proper date marking.
CA: discussed with PIC proper date marking procedures.
26: Alcohol bottle stored above refrigerator
37: Employee drink stored on top of refrigerator
37: Personal items stored on top of refrigerator.
45: Damaged freezer shelf.
47: Storage shelf under food warmer has dirt build up and also around food warming equipment is dirty.
53: Grease and grim from side on side and on top of truck from exhuast
53: Dirt build up on floors and walls throughout truck
57: Missing no smoking sign on Mobile trailer.
Additional Comments
A splash guard must be installed by hand sink and counter top by next inspection.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
