8: 1200-23-01-.06(3)(a) Soap not dispensing at handsink in back prep area. CA: soap was provided.
11: 1200-23-01-.03(1) 3 cans of jalapenos, dented. CA: separated from other cans, will be sent back to provider.
14: 1200-23-01-.04(6)(a)1. Low temp dishmachine out of sanitizer, not sanitizing dishes @ 0 ppm Chlorine. CA: call for services to provide chlorine sanitizer @ 100 ppm; in the mean time, all dishes can be washed in low temp dishmachine, but need to be sanitized in 3 compartment sink.
Service came and primed the low temp dishmachine, 100 ppm chlorine.
19: Rice @ 102 F, beans @ 123 F (steam table). CA: rice and beans were reheated to 165 F.
26: 1200-23-01-.07(2)(a) Chemical spray bottle (cleaner) stored on prep table. CA: chemical bottle was moved
26: 1200-23-01-.07(1) Chemical spray bottle next to sanitizing bucket, unlabeled. CA: chemical bottle was labeled.
37: 1200-23-01-.03(3)(b)1. Container of cilantro stored on floor.
37: 1200-23-01-.03(3)(b)1. Bottle of margarita mix stored on floor in bar area.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored on low temp dishmachine.
45: 1200-23-01-.04(1) Chest freezer has excessive ice-build.
45: 1200-23-01-.04(1) Chest freezer lid badly damaged.
47: 1200-23-01-.04(6)(a)1.(iii) Ice machine has built-up residue.
48: 1200-23-01-.05(1)(c)1.(iii) Cold water not available at 3 compartment sink.
53: 1200-23-01-.06(5)(b)1. Floors throughout kitchen are dirty.
53: 1200-23-01-.06(5)(a) Floors in walk-in cooler are rusty.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
