14: Low-temperature dish washer is dispensing chlorine at less than 10ppm. Repairs made and Low-temperature dish washer is now dispensing approximately 50ppm.
19: Items in warming bin are not reading 135 degrees or above. CA: embardoed.
20: Raw chicken in Preptable-cooler 1 reading 46 degrees. Raw chicken on Preptable-cooler 1 reading 44 degrees. CA: doors closed and food cooled back to 41 degrees on Preptable-cooler. Raw chicken in Preptable-cooler was still out of temp, and moved to Walk in cooler. Operator notified food must be 41 degrees during all hours of operation .
26: Sanitizer bucket stored next to cases of tortillas. CA: Sanitizer bucket moved.
27: HACCP records not maintained, no list of training, and dates not printed on all items. CA: operator advised of follow-up, and all items on the field checklist must be able to be demonstrated.
37: Employe drinks is assorted vessels on back prep table.
46: No chlorine test strips.
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
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
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
