7: Upon entering the kitchen, observed cook plating tacos and adding shredded lettuce to the taco with bare hands. Cook confirmed this was a costo ers order and not personal food. COS embargoed two tacos and discussed proper equipment and bare-hand contact , cook washed hands, put on gloves and remade food
14: Observed an empty crock pot in the walk in taht appeared greasy and moldy. And two empty containers had what appeared to be mold on the outside. When talking to pic about it, pic stated they leave clean dishes in the wic to keep clean and sanitized. Cos Showed pic dishes - pic immediately took crock pot to the 3 comp to clean (3comp set up properly) and discarded the 2 plastic jugs.
31: Ground beef not cooled using proper methods - tanked from pot to ziplock to freezer. Chorizo left ontop of closed lids on top of makeline to cool versus inside cooling equipment.
37: Employee cell phone left on the active makeline board, other employee items like glasses and drink, left on shelves above and beside food.
Additional Comments
Overall good job
Same email
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
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
37 Contamination prevented during food preparation, storage and display