4: Employee was seen drinking out of an unapproved cup in the prep area. CA: PIC was notified of proper drinking protocol.
6: Employee did not wash his hands before returning to work after drinking out of unapproved cup. CA: Told PIC to train employees on proper hand washing.
8: No soap or paper towels at handwashing sink in cooking area. CA: PIC instructed to supply soap and paper towels at all handwashing sinks.
8: Valve was turn off at hand sink on cook line ( CA) PIC turn them on
13: Raw meat over cut lettuce and mozzarella cheese in prep cooler on cook line ( CA) PIC removed the raw meat to bottom shelf
17: Pig feet on steam table was precooked but not reheated to 165 F before being placed on steam table. Temperature is reading 131 F. CA: Trained managers to reheat precooked foods to 165 F before hot holding.
19: Cooked chicken sitting in basket above deep fryer reading at 119 F. PIC stated chicken has been sitting for 20 minutes. CA: Instructed PIC hot food must be held at 135 F.
20: Cooked chicken sitting out at room temperature beneath table on cook line reading at 62 F. PIC stated it was cooked this morning. CA: Embargoed and trained PIC food must be kept at 135 F or above or 41 F and below.
21: Tamales in reach in freezer have no date mark. The product inside of tamales and cook beef tripe. Has bern there more than 24 hours ( CA) PIC place date on products
37: 1200-23-01-.03(3)(b)1. Food on the floor in walk in cooler
39: 1200-23-01-.03(3)(d)4. Wet Wipe cloths layout on cook line. Not in sanitize solution
41: 1200-23-01-.04(6)(b)1.iv Ice scoop touching ice in ice machine
41: 1200-23-01-.04(6)(b)1.iv Handle of scoop touching ice in ice bin
43: 1200-23-01-.04(9)(c)1. Single service items are not inverted upside down above prep cooler on cook line.
46: 1200-23-01-.04(5)(a) Clean side of drain board at three compartment sink and low temp dish machine has alot of debris
51: 1200-23-01-.05(5)(a)7. Missing cover on trash cans in unisex restrooms
52: 1200-23-01-.05(5) Dumpster lid open out side
Additional Comments
Follow up will be with in ten days
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot 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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
