6: Observed employee leave mobile unit and come back in and started to chop cilantro with bare hands without washing hands in between. Corrective action: trained.
7: Observed employee enter truck and begin cutting cilantro without washing hands or putting on gloves. CA: employee retrained. Cilantro embargoed.
8: Hand sink blocked by container. CA: moved.
14: Dishes are being washed using a metal sponge in a mixture of soap and bleach instead of setting up a three compartment sink. CA: retrained.
20: Milk at 52F, raw shrimp at 53F, and refried beans at 51F inside reach in cooler at time of inspection. Milk was brought to truck at 2pm today. Raw shrimp and refried beans have been inside cooler since yesterday. Ambient temperature of cooler is reading. Moved milk to reach in freezer. Embargoed 5 lbs of refried beans.
20: Cooked rice in reach in cooler temped at 48F, 62F, and 99F at time of inspection. PIC stated rice was cooked yesterday. CA: embargoed 15 lbs.
21: Cooked rice in three different containers, refried beans in grey bin, that person in charge states was made from day before did not have date marking. Corrective action: trained.
36: Door left open and observed live insects.
37: Large pot of peppers stored directly on the floor.
46: No test strips.
47: Excessive grease buildup on back paneling of shelving.
53: Grease build up on walls and hood vents.
54: Missing filters for vent food.
55: Permit is not posted
56: Most recent inspection is not posted.
Additional Comments
Establishment is closed due to inadequate cooling. Restaurant CANNOT operate until the cooler is repaired or adequate is provided.
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
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
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used