1: No person in charge was at the establishment when I arrive to the establishment. When they arrive he could not answer basic food safety question correctly. He stated that his wife is over the food part and he only do the bakery part. He also could not control the priorities at the establishment ( CA) recommendation to attend our basic food safety class
13: Raw eggs in refrigerator in bakery stored over ready to eat food ( CA) train and had them to remove them
13: Raw pork over ready to eat food in prep cooler across from deep fryer ( CA) person in charge move the raw meat to the bottom shelf and place ready to eat food on the top shelf
14: Employee you is washing dishes with no sanitizer reading. The first sink is not set up, but he is using soap to wash them. The second sink have soapy water in it. The third compartment has no sanitizer. ( CA ) I use my google translate to train the employee and to have him to set up it up the correct way. Sanitizer reading at 50 ppm.
20: Bakery two door refrigerator reading at 58 F. ( CA) place a work order in and do not use it
20: Cream cheese in two door refrigerator in bakery area reading at 50 F, milk 51 F, and sour cream reading at 53 F. The refrigerator do not feel cold. ( CA) embargo 8 lbs
21: No date mark on any ready to eat food in freezer nor walk in cooler. The employee do know the date that the items were cook. ( food items with no date mark cook chicken that is frozen, cook beef, cook chicken, cook pork, cook lettuce etc. ( CA) had them to place date on all the items and train
26: Chemical stored next to corn in bakery ( CA) Person in charge moved it
26: Unlabeled chemical spray bottle with a yellow liquid in it near three compartment sink in kitchen ( CA) person in charge labeled it
33: 1200-23-01-.03(5)(a)3. Observed meat been thaw out on table ( Still frozen). ( CA) had the person in charge to place in refrigerator
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer across from two compartment sink
34: 1200-23-01-.04(2)(d)9. Person in charge stated that he do not have a probe thermometer ( CA) trained that one must be available to check food temperatures
35: 1200-23-01-.03(5)(a)7. No labels on containers of white powder substance where two compartment sink located
37: 1200-23-01-.03(3)(b)1. Food uncover in chest freezer across form two comprtment sink
37: 1200-23-01-.03(3)(b)1. No cover on white powder substance onshelf where two compartmenr sink located
39: 1200-23-01-.03(3)(d)4. Wet wipe cloths laying out not in use not in a sanitizer solution
43: 1200-23-01-.04(9)(c)1. Box of single service items on the floor upfront near register
45: 1200-23-01-.04(1) Uncook beans on storage rack vlose to grill isstored on a crack container
47: 1200-23-01-.04(6)(a)1.(iii) Slicer stored with old debris on the back side
51: 1200-23-01-.05(5)(a)7. No cover trash can in women restroom
52: 1200-23-01-.05(5) Dumpster door open outside
55: Permit not posted
56: Last inspection not posted
57: No smoking sign not posted on entrance door
Additional Comments
Follow up within 10 days
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
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
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
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
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
OUT
26 Toxic substances properly identified, stored, used
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
