19: Queso in server area steam well temps 122F. Pic stated it was previously cooked and cooled in wic. It was reheated on the stove and placed in warmer approximately 3 hours ago per pic. Cos by embargoing 4 lbs. All hot tcs foods must be held at 135F or higher.
20: Portioned cups of salsa stored on tray on top of microwave outside of temperature control, were portioned from bucket of salsa in ice bath on same table. Food temps 50F. Cos by pic placing food in ric. All cold tcs foods must be held at 41F or less.
26: Spray bottles containing yellow tinted liquid stored under dish machine are not labeled. Cos by pic labeling Sanitizer. All chemicals and toxic items must be properly stored; they must be properly labeled if removed from original container.
33: 3 large pans of frozen raw chicken placed on ground near prep table. Employees were actively prepping a new case of unfrozen raw chicken. Cos by discussing thawing under cool runing water or placingnfood under refrigeration. Pic had employee store frozen chicken in wic.
35: Large plastic bucket contains dry granulated food product has no label.
37: Used employee water bottle stored directly beside clean plates on bottom shelf under prep table. Cos by employee removing bottle.
37: Employee drinks stored directly beside food intended for customer in bottom of big pc
41: Scoop stored in rice with handle immersed in food product
53: Base tiles on wall behind kitchen door are in poor repair
Additional Comments
Mariarossback9@gmail.com
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
NO
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
COSRepeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
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
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean