31: Establishment is not using their thermometer when cooling. Establishment did not start their cooling process when queso and beans were at 135 degrees F. I was told by PIC that beans and queso been cooling or 30 minutes. 2 to 4 in. Metal pans were used to cool queso and beans. 3 containers of queso was sitting on top shelf to cool. Two containers were completely uncovered and one container was completely covered. I informed PIC that containers of queso had to be loosely covered because its in the open and nothing is preventing contamination. The food on the second shelf can be fully uncovered. Two containers of Rice cooling In walk in cooler were completely covered and one container of rice was loosly covered. Temperature was not taken before rice was placed into walk in cooler.
Person in charge was not following the two step cooling method.
38: Employee was not wearing a hair restraint while handling food. I observed this when i first walk in kitchen. Employee put on hairnet afterwards.
53: Women’s restroom has Ceiling tile damage. (Water damage) Please repair.
Wall next to door opening to waitress area is under renovation. Wall needs painting.
I observed Food on floor in kitchen (pico and lettuce) when i first walk in kitchen. I observed Employee sweeping floor after I entered kitchen
Additional Comments
isidrogt1@yahoo.com
Due to winter storm last week i could not complete follow-up on the 11th day.
Violation #13 was corrected Violation #21 was corrected.
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
38 Personal cleanliness
Observations
OUT
53 Physical facilities installed, maintained, and clean
