6: Observed cook handle cellphone, than handled clean plate touching food side without washing hands first. Cos by discussing hand washing after handling personal items.
7: Observed employee with bare hands pour rice on customer’s plateand shape it up using his hands. Cos by discarding rice and discussing glove use when handling cooked foods.
20: Sliced chicken sitting out thawing at room temp. Cos by having pic place in wic and discussing proper methods for thawing.
20: See temp log. Large pot of salsa prepped this morning sitting on counter in pan of ice temped 55. Top half of pot protruded beyond top of pan of ice. Cos by pic discarding 5 lbs and discussed holding salsa in shallower pans to allow more efficient cold holding.
20: See temp log. Diced and sliced tomatoes in pc 1 drawer prepped this morning temped 52 F. Cos by pic discarding 3 lbs.
33: Shrimp thawing in standing water. Also thawing chicken at room temp.
35: 3 plastic totes of white powders unlabeled; advised pic to label totes.
45: Using unsealed wood for sliceing lemons.
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
OUT
6 Hands clean and properly washed
COSRepeat
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COSRepeat
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used