1: No person in charge at establishment upon arrival, also establishment had multiple food borne illness risk factors. Corrective action-educated through out inspection, discussed food safety training and will send demonstration of knowledge fact sheet.
6: Observed employee talking on cell phone upon entry to kitchen. After employee stopped talking on phone he returned to food prep with out washing hands. Corrective action-stopped employee and advised to wash hands and change gloves. Also discussed educating on proper hand washing with PIC.
8: Hand washing sink in kitchen area is blocked by large metal container and buckets. Corrective action-containers were moved to clear area around hand sink.
18: Observed large metal container of beef left out on counter to cool, beef cooked at approximately 9:00. Operator does not know what time it entered cooling. Pan of beef was at 88 degrees after 2 hrs. and 45 minutes. Corrective action-advised PIC to reheat to 165 for a minimum of 15 seconds and then document the cooling process. Educated on proper cooling, will also email cooling fact sheet.
20: Observed counter cooler with salsa with temperature of *50 degrees. PIC stated salsa was placed in counter cooler at 10:30 after being removed from walk in cooler. Corrective action-explained cold holding temperature of 41 degrees or below, PIC turned down cooler to 38 degrees. I advised to monitor salsa and if does not reach temperature of 41 degrees or less by 2:30 it must be discarded.
26: Observed white spray bottle in dish washing area with no label of contents. Operator advised it was Clorox. Corrective action-spray bottle labeled accordingly.
33: Observed beef thawing in plain water, discussed proper thawing processes with operator.
34: No thermometer inside walk in cooler
35: Observed large plastic container with three drawers not labeled with different ingredients.
37: Observed several foods under prep table not covered/protected in prep table. Also observed large pan with beef thawing next to hand sink not protected and plastic container with rice not covered/protected.
41: Scoop handle in chicken powder is down inside product.
45: Green cutting board broken, stained and pitted
46: Top of dish machine accumulated with debris
47: Food debris accumulated on shelves and equipment through out kitchen.
53: Floors paint chipping and in poor condition
Additional Comments
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Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
