13: Raw chicken stored over whole vegetables and cooked products in reach-in cooler 2. COS. Cooler rearranged during inspection. Suggestion made to PIC to store all cooked and whole vegetables to one side of cooler and hold raw products in correct order on opposite side of cooler.
13: Raw beef in covered container stored over cut, covered tomatoes in prep unit. COS.
14: Dish machine produced 0 ppm chlorine after three conservative runs. Advised PIC to continue use of dish machine and to set up compartment of sink for sanitizer until machine is fixed.
18: Sheet cooked beef from day prior temped 47° and did not meet time and temperature parameters for cooling. Beef embargoed. Apx 5 lbs. COS. Spoke with PIC about different methods for cooling. Ice wands are present.
21: Two buckets queso in walk-in cooler were date marked for 08/29 and had exceeded their 7-day shelf life. COS. Items embargoed. Apx 10 lbs.
53: Walls, floors have areas of disrepair - mainly in dish pit and in stock room.
53: Water pooling on floor by dish pit.
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
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
COSRepeat
Observations
OUT
13 Food separated and protected
COSRepeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
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
OUT
18 Proper cooling time and temperature
COSRepeat
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COSRepeat
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean