18: Marinated beef partially cooked yesterday according to date mark and pic. Temped 46 F throughout deep plastic container. Lid was completely covering. Cos by embargoing 50 lbs. Discussed cooling in shallower pans and using freezer to rapidly cool cooked foods to 41F or less in 6 hours.
20: Bucket of salsa in ice bath temped 46 F in spots throughout. Ice in bath was lower than the food level in the bucket. Pic stated salsa was not made today and had been stored in wic until today. Cos by pic adding ice to sufficiently surround bucket and match or surpass level of food in bucket. All tcs foods must be kept at 41 F or less.
21: Poblano peppers in makeline ric were cooked Sunday per pic. No date mark. Cos by discarding 1 lb. All ready to eat foods must be date marked and used or discarded within 7 days once cooked or removed from original packaging.
31: Rice cooling in rif had lid completely covering. Partially cooked beef in wic stored in deep plastic pan with lid completely covering.
37: Mesh bag of onions stored directly on floor. Food must be stored at least 6 inches above the ground.
41: Multiple knives stored wedged between prep table and side of prep cooler. Pic took knives to ware washing.
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
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
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COS
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
37 Contamination prevented during food preparation, storage and display