8: Soap is not dispensing at back hand sink near ice machine.
31: Improper cooling method. Person in charge stated that they sit food on counter to cool then when food reaches 90 degrees they place in cooler. He stated the their food usually sit out for 45 minutes before they put it in the cooler. I observed them cooling ground beef and queso. Ground beef was still hot and not at or below 135 degrees f. It was sitting in big plastic containers un covered. I recommend him to use smaller metal pans when cooling. I also recommend him to do an ice bath , which he did while i was on site. I told him to make sure he stir his food often so food can cool evenly . I told him to cover his food partially or use plastic wrap and poke holes for ventilation. I informed manager that the cooling process does not start until food reaches 135 degrees f. Once food reaches 135 degrees he has 2 hours to get food to 70 degrees f. If food does not reach 70 degrees in two hours he has to reheat foo to 165 degrees and start cooling process all over or he may choose to discard food. If food does reaches 70 degrees f in 2 hours then he will move to the next step. Food must then reach 41 degrees F in 4 hours.
35: Unlabeled containers of food. (Beans,Chicken,ground beef,raw beef, raw chicken,beans,pico de gallo)
37: Bowls were place in food containers and use as a scoop. Please remove.
37: Box of fountain drink , box of frozen margarita mix and Box of sweet and sour cocktail is stored on the floor. Please store food products at least 6 inches off the floor
45: Walk in freezer door/ gasket is damaged which is causing ice build up in freezer.
45: Free standing water at big cold holding table.
45: All cutting boards on shelf need to be replaced. Too many deep grooves in cutting board
53: Floor tile near margarita area is damaged
53: Ceiling is leaking from ac unit. Manager stated they fixed issue then it started back leaking again.
53: Ceiling tiles are dusty and ceiling vents are rusty.
54: Walk in cooler needs a brighter light. I have to use a flashlight in order to see food clearly in walk in cooler.
One Light under ventilation hood is blown out.
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
