8: a metal pan with holes was place inside hand sink. Inside pan was ice and straws. The hand sink is only for hand washing,not dumping
20: Improper cold holding. Cold holding table and cooler under grill is not maintaining a temperature if 41 degrees F or below
31: Improper cooling method. Cook take temperature of food once he places it on counter to cool. They do not start their cooling process when food reaches 135 degrees F. I was told that when food reaches 70 degrees good is placed on cooler.
36: Gnats present
41: Ice scoop stored in ice with handle touching ice. Please keep handle upwards. Handle should not touch ice.
45: Cutting board has many deep grooves. Please replace.
46: Commercial dish washer is not dispensing any chlorine. Please repair. Establishment must use 3 compartment
Sink to wash,rinse and sanitize dishes.
53: Water on floor from ice machine to hot table.
No light cover on 3 light fixtures in kitchen.
56: Most recent inspection is not posted.
Additional Comments
Cold holding food that was prepared on yesterday was discarded because it did not maintain a temperature of 41 degrees f or below. (Cooked shrimp,cooked pork,octopus ,pastor(another type of pork), and tomatoes. )
The cooling process does not start until Food reaches 135 degrees F. I recommend using an ice bath to help food cool once its removed from heat source. When food reaches 135 degrees F you have two hours to get food to 70 degrees F. Then you have 4 hours to get food to 41 degrees. If food is not cooled in time then you must reheat food to 165 degrees F and start cooling process over. You may discard food as well if you choose not to reheat food.
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
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
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
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean