8: 1200-23-01-.05(2)(e)1.(i) Hand sink had items stored in it. CA: removed and cleared way for proper hand washing
12: Shell stock tag only available for current box of product.
13: Raw beef stored over shellstock in reach in cooler
19: 1200-23-01-.03(5)(a)6. Tamale on stove at 112 F for 3 hours CA: reheated using steam on on stove. Reviewed proper hot holdig
19: 1200-23-01-.03(5)(a)6. Queso hot holding at 79 F for 3 and half hours due to being accidentally unplugged. Reheated on stove to 165 F for hot holing and trained in reheating.
20: 1200-23-01-.03(5)(a)6. Gucamole and shrimp at 50 and 53 F on prep cooler placed here at 12Pm. CA: place in reach in freezer to achieve rapid cooling. Prep cooler bottom working but ice bath or other cold holding techniques might need to be used to maintain cold holding.
33: 1200-23-01-.03(5)(a)3. Improper thawing of beyond beef product in pot
37: Raw steak stored onshelving of reach in cooler without container.
37: Limes stored in box on floor of walk in cooler
46: 1200-23-01-.04(5)(a) Incorrect test strips on site for Chlorine and not for the in use QA
55: Consultation not posted
56: 1200-23-01-.08(4)(c)3.(ii) Inspection report not posted
Additional Comments
No comments
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
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
OUT
12 Required records available: shell stock tags, parasite destruction
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
IN
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
Observations
OUT
19 Proper hot 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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips