2: Employee health policy unavailable and Person In Charge did not have knowledge of food borne illnesses . Corrective action health policy given Out during inspection
8: Water at handsink turned off upon arrival. Handsink blocked by several containers and other goods. Corrective action - Person In Charge - moved items from handsink and turned water pump on.
13: Raw beef and shrimp stored in Rubbermaid cooler with cooked beef tortilla shells and mozzarella cheese. Corrective action - retrained on storage levels/ methods and moved.
19: Queso placed in steam table 1hr ago at 100°F. Corrective action . Corrective action reheated to 166° before placing back on steam table
20: Cooked ground beef in Rubbermaid cooler at 54°F. Meat was cooked yesterday. Person In Charge does mot know when it became out of temperature . Corrective action - Person In Charge embargoed 5 lbs.
37: Cut tomato and avocado stored in Reach in cooler without container or covering.
37: Several food items stored on the floor of the truck. Potatoes , pineapple , waffle mix…
43: Single service containers not inverted.
43: Single service containers stored on floor of truck
45: Cooked beef stored in non-food grade grocery bag. Several other food items stored in grocery bags that are not food grade.
47: Buildup of food debris on floor and on coolers.
53: Vent in truck has excessive buildup of dust
55: Old permit posted.
57: “No Smoking” signs or the international “No Smoking” symbol are not conspicuously posted at every entrance.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean