13: In serv ware two door RIC raw and cooked foods are intermigled raw pork stored over cooked pork/cooked pork stored with raw steak
In WIC chicken breast stored over beef
20: Fish temping at 49 degrees stored in serve ware three door RIC
Pico temping at 48 degrees
Fish and pico discarded during inspection
26: Spray bottle of surface cleaner stored on bottom shelf of with plates and food storage container of chips shelving next to hot well
26: Chemicals are stored over bottles of flavored syrups in the dry stock storage area
31: Serv ware two and three door prep table RIC not holding adequate temperature see equipment temperatures
36: Flies observed in kitchen in pan of cut oranges and avocado pan stored on top of serve ware prep table RIC
37: Cell phone stored on shelving with in use plates shelving is next to hot well line
39: Wet wiping cloths stored on hand sink in server station
42: Metal pans stacked wet on shelving above three comp sink
45: Stained and grooved cutting boards on serve ware RIC
Build up on white plastic piece inside of ice machine
Additional Comments
Shredded chicken and peppers in the cooling process approximately ten minutes temping at 167 stored on rack next to RIF Three comp sink not set up during inspection Discussed cooling procedure
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
OUT
13 Food separated and protected
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
NO
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
NO
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used