6: Employee came into work, put gloves on hand did not wash hands first ( CA) trained to wash hands
6: Observed employee taking money from customer with gloves on hands and returning to make food for the customer without washing hands and changing ( CA) trained to wash hands gloves
7: Employee touching ready toneat food with bare hands ( CA) trained to use a barrier and embargo
19: Cook rice on steam table reading at 130 F. Must be 135 F or above ( CA) reheat to 165 F and bring back to steam table. Has not been there more than an hour
21: No date mark in barbecue pork in the refrigerator that was cook and frozen on 2/27/2024 and move out of freezer to the refrigerator. ( CA) call Ivone Rodriquez our Spanish specking manager to explained date marking to them and the corrected it
26: Two bottle of Clorox stored next to single survive items in storage shed out side ( CA) moved chemicals
34: 1200-23-01-.04(2)(d)9. No visible thermometer in upright refrigerator
34: 1200-23-01-.04(2)(d)9. Using a oven thermometer inside of prep cooler
34: 1200-23-01-.04(2)(d)9. No visible thermometer in two door refrigerator in back
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer
37: Raw meat uncover in three door freezer
37: Raw meat uncover in two door refrigerator in back area
46: 1200-23-01-.04(5)(a) No chlorine test strips available
47: Ice machine was red debris
52: 1200-23-01-.05(5) Dumpster lid open outside
55: Employee current permit not posted
56: Last inspection report not posted
57: Missing no smoking sign on entrance door
Additional Comments
Follow up within ten days PIC stated that the offer small amount of raw meat for sale
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
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
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
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
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
