10: 3045 Observed no handwashing signage at both the handsink behind the bar and the handsink in the kitchen area. Corrective Actions: Place handwashing signage at all designated handsinks to remind employees to wash hands.
10: 3020 Observed no soap at the handwashing sink in the kitchen area Corrective Actions: Food employee added liquid hand soap at the handsink in kitchen area
15: 0580 (A) Observed cook wash his single-use gloves in handwashing sink and return to the grill to continue food preparation. Observed a second food employee at the prep unit go to a 2 compartment sink and rinse the gloves off with water and return to food preparation. Corrective Actions: Manager had both employees change remove gloves, wash hands, and put on a new pair of gloves. Once single-use gloves are damaged or soiled, employee should wash hands and put on a new pair of gloves.
15: 470 Observed a metal pan of raw beef on a shelf above a pan of cooked beef in a 2 door cooler next to service window Corrective Actions: Manager moved the cook beef in the prep unit 2 door cooler.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
pico de gallo (walk-in cooler)
40 °F
Cold Holding
chicken (steamwell)
173 °F
Hot Holding
shrimp (grill)
160 °F
Cooking
Sliced tomatoes (walk-in cooler)
40 °F
Cold Holding
beef (2 door cooler - next to service window)
38 °F
Cold Holding
salsa (1 door counter fridge - next to bar area) (prepped at 10:00am; temped at 1:15pm)
48 °F
Cooling
beans (walk-in cooler)
40 °F
Cold Holding
sliced tomatoes (prep unit) (prepped at about 12:15pm; temped at about 1pm)
46 °F
Cooling
beans (steamwell)
166 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
chemical
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
1 door counter fridge
43 °F
walk-in cooler
41 °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.
