1: PIC can not demonstrate basic food safety knowledge nor have any managerial control of risk factors and priorities
6: Employee use three sink to rinse hands instead of using hand sink ( CA) trained to use hand sink
8: Items in hand sink that prevent you washing hands( CA) item removed
14: Employee wash dishes from a bucket in the middle sink, rinse with spray hose from middle sink amd then sanitize ( CA) trained to wash in first compartment , rinse in second compartment, sanitize in third compartment and then air dry on clean side of drainboard
18: Refried beans made yesterday reading at 75 F in two door refrigerator in kitchen. It is stored in a container more than 4 inches. The product was made yesterday ( CA) embargo and trained that they can use ice bath, ice wand, freezer to cooled food down. Once your product reaches 135 F, you have two hours to get it to 70 F and the 4 hours to 41 F or below
18: Rice in refrigerator made yesterday day reading at 54 F. In the same container as the beans ( CA) embargo
19: Cook rice sitting on a stool by stove reading at 102 F. Not under any type of hot holding . Employee was using the cook rice for customer( CA) embargo and traineD
34: No thermometer visible in prep cooler and chest freezer
35: 1200-23-01-.03(5)(a)7. No label on green container on shelf of table next to cooking area with a white powder substance in it
36: 1200-23-01-.05(5)(k) Baby roach crawling on floor at hand sink
37: 1200-23-01-.03(3)(b)1. Bottle water with seal broken on shelf with customer food to go
39: 1200-23-01-.03(3)(d)4. Wet cloth on prep cooler not in use
42: 1200-23-01-.04(9)(c)1. Pots stored on the floor near stove
45: 1200-23-01-.04(1) Tortillas machine outside part chip
52: 1200-23-01-.05(5) Dumpster and grease bin not on pavement outside. Not on a cleanable surface
57: No smoking sign posted on outer back door
Additional Comments
Follow up with in ten days Call (615) 340-5620 if you would like to attend our basic food safety class in Spanish
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
