11: Observed container of garlic in walk-in cooler with white and blue fuzz on the pieces of garlic. Corrective Action: embargoed,
12: Oysters observed in walk-in cooler, establishment is not saving shell stock tags for these items. Required records are not available. Corrective Action: a follow up will be conducted within 10 days
13: Raw chicken stored above Raw pork in walk-in cooler Corrective Action: employee moved items.
23: Establishment has ceviche and oysters on menu. Disclosure and reminder are not marked on menu. Corrective Action: a follow up will be conducted within 10 days.
37: Oil droplets are forming on exhaust hood piping above grill.
37: Personal drink on prep table.
37: Boxes of meat on floor in walk-in cooler
39: Wet wiping cloths stored on prep cooler cutting board. Wet wiping cloths stored on prep tables in bar area.
42: Fajita ninja used to cut meats was observed with raw meat still on it, Person in charge states it was being used day before and stopped working, equipment must be cleaned.
43: Small togo cup used to scoop a yellow powder, two togo cups used to scoop birria beef on steam well.
45: Ice build up in chest freezer in first walk-in cooler around edge of door, cannot close properly.
47: Microwave is dirty.
53: Kitchen ceiling tile is missing, floors are dirty in kitchen and in front bar area.
54: All vent filters in exhaust hood are missing.
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
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
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
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
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
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
OUT
23 Consumer advisory provided for raw and undercooked food
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
37 Contamination prevented during food preparation, storage and display
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
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