15: 470 In walk-in, raw chicken and raw shrimp were stored over top of boxes of avocados. Raw chicken should always be on the bottom shelf. Produce should be on shelves above any raw meats. Corrective Actions: COS. Showed PIC and asked her to have it restacked. Will send Ana sign of correct stacking in walk-in in Spanish.
48: 1660 On Dishwasher, dial thermometer and my dish simulating thermometer showing temperature only reaching 100F. May be a function of replacement of hot water heater for which Ana has already called for service. Corrective Actions: In 10 days, by 4/6/23, Dishwasher should be reaching 120F.
54: 2740 Pavement area around Darden grease container shows grease waste, which could create an attractant for pests. Also both sides of garbage dumpster were open without being in active use. Corrective Actions: Keep area around waste receptacles cleans and waste dumpster closed to lessen chance of pest interest. Clean as soon as possible but no later than 90 days. Will be checked on next inspection.
55: 2810 In walk-in freezer, there are several floor tiles that are damaged and broken, as well as coving at the wall/floor junction. These are no longer smooth and easily cleanable. Corrective Actions: In 90 days (By 6/27/23), have this tiled floor and coving in the walk-in freezer repaired to make it smooth and easily cleanable.
56: 3080 Observed light was not working in dry storage and was missing its protective shield. Corrective Actions: As soon as possible, but no later than 90 days, have this light working so that the dry storage area is well lit for cleaning. Have protective cover over bulbs so if one shatters, the glass is contained.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Raw tilapia - Bottom - Left prep
35 °F
Cold Holding
Chopped tomatoes - Top -Right prep (this am)
43 °F
Cooling
Raw shrimp - Top - Left prep
40 °F
Cold Holding
Raw chicken - Walk-in
35 °F
Cold Holding
Ground beef - Hot well
163 °F
Hot Holding
Rice - Hot well
150 °F
Hot Holding
Refried beans - Walk-in
36 °F
Cold Holding
Chicken off grill
168 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish machine
Chemical
100
100
Chlorine
100 °F
No records found
Equipment Temperatures
Description
Temperature
Right prep
40 °F
Prep hand sink
100 °F
Walk-in
32 °F
Walk-in freezer
-10 °F
Salsa u/c reach-in
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
