7: 1200-23-01-.03(3)(a)1.(ii) Observed Employee touching pupusas with bare hands while removing from grill top. CA spoke with manager to have employee wash hamds and put on gloves
19: Mashed potatoes on steam table reading 125-129F at 11AM, per PIC they were made at 1045AM and batch was split between steam table and warmer, steam table water was low. CA was to reheat and then discuss prep procedures with manager to use warm milk and ensure above 135F before placing on steam table.
20: Half & half at server station @63F, per manager it is only held between 11am and 3pm, but is not on TPHC policy. CA discussed placing half & half on TPHC policy
36: 1200-23-01-.05(5)(k) Garage door style window open with flies present in kitchen
39: 1200-23-01-.03(3)(d)4. Sani bucket stored on floor Under hand sink closest to dish washer
51: No self closure on any restroom doors
55: Expired permit posted
56: Current inspection not posted
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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