8: Sink near ware washing has pans and utensils in it blocking use. Corrective Action: removed by employee,
18: Improper cooling of rice in walk in cooler cooked yesterday. Corrective Action: 5 lbs disposed and reviewed and gave cooling handout. Most likely due to pan being covered and improper cooling before being place in walk in cooler in very large pan.
19: Improper hot holding of onions and pepper on shelving at 81 F for less than an hour. Reheated on atove by employee and time policy given to manager who would like to use it. Person in charge stated it will be placed in steam table in meantime.
19: Improper hot holding of cooked salsa verde in pot near stove for 40 minutes at 127 F. Corrective Action: discussed proper hot holding and salsa reheated to 165 F on stove and placed on low heat,
19: Improper hot holding of corn in crock pot in refreshments section. Corrective Action: placed here from can less than 2 hour ago. Reheated on stove to 165 and reviewed proper hot holding temperature. Discussed microwaving or stove top cooking needed when moving from can to hot holding
20: Improper cold holding in prep cooler of cooked chicken at 54 F moved from walk in cooler around 3 hours ago. Corrective Action: employee states he left it out during rush time. Placed in reach in freezer to rapidly cool and discussed proper cold holding and cold holding methods such as ice bath during rush time.
21: Improper date marking in 2 door reach in cooler with chicken tinga date 6/12/23 but made 4 days ago. Corrective Action: label replaced and reviewed proper ware washing and utensil rotation, not combining batches of food, and to date mark new batches properly.
33: Impriper thawing of fish on table and not in cooler or running water,
34: Thermometer in prep cooler across from grill broken.
37: While tripe is being prepared container is stored on floor.
37: Extra rice in bag stored on floor.
37: Personal drinks stored on prep surface.
41: Knife stored in bewteen crevice of prep cooler.
42: Scoops for soups at cooking area stored in standing water.
42: Tongs at aguas fresca are stored in standing water,
53: Some shelving for food is wooden and absorbent.
53: Water damaged ceiling tiles in multiple areas
Additional Comments
Reviewed and discussed proper personal item storage. Discussed labeling of bulk product. Reviewed priper time policy creation.
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
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
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
