1: 1200-23-01-.02(1)(c) Personin charge does not have knowledge and active managerial control of food safety System in FSE due too many priority violations. CA: trained person in charge.
6: 1200-23-01-.02(3)(a) Observed employee reenter to the food truck handle ready to eat food without washing hands . CA: trained employee and PIC.
7: 1200-23-01-.03(3)(a)1.(ii) Observed employee touching cut limes with bare hands. CA: trained employee and PIC.
13: 1200-23-01-.03(3)(b)1. Raw meat on prep table next to and above ready to eat food. CA: trained person in charge.
19: 1200-23-01-.03(5)(a)6. Caw gout at 60 F on steam table. CA: embargoed 1 lb.
20: 1200-23-01-.03(5)(a)6. Cooked beef at 66 F setting on prep table. Embargoed 6 lbs.
20: 1200-23-01-.03(5)(a)6. Raw chorizo at 48 F in refrigerator. CA: moved to another refrigerator.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in the white refrigerator
35: 1200-23-01-.03(5)(a)7. Several containers with seasonings not labeled.
37: 1200-23-01-.03(3)(b)1. Uncovered personal drinks stored on prep table.
37: 1200-23-01-.03(3)(b)1. Food stored on the floor.
45: 1200-23-01-.04(1) Deep and too many cuts on cutting boards.
50: 1200-23-01-.05(4)(c) Waste water is not draining in hand sink and 3 compartment sink.
53: 1200-23-01-.06(4) Employee jacket stored on rice bag.
53: 1200-23-01-.06(5)(b)1. Excessive build up on lower shelving throughout mobil unit.
Additional Comments
No comments
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
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
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
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
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
