5: 255 No vomit/diarrheal clean-up plan on site. Corrective Actions: Inspector provided vomit/diarrheal clean-up plan.
40: 240 Food employees observed working without proper beard restraints. Corrective Actions: Provide beard/hair restraints for all food employees.
47: 1570 Walk-in cooler door and walls noted in need of repair. Corrective Actions: Repair or replace equipment.
51: 2210 Y valve observed on the mop sink. This y valve can make the vacuum breaker stop working. Corrective Actions: Remove the Y valve from the mop sink.
Additional Comments
Health permit to be renewed.
Food Temperatures
Description
Temperature
State of Food
Corn salsa on line
38 °F
Cold Holding
Shredded lettuce on line
40 °F
Cold Holding
Seasoned beef WIC
41 °F
Cold Holding
Beef on line
194 °F
Hot Holding
Sour cream in WIC
35 °F
Cold Holding
Pork on line
176 °F
Hot Holding
Guacamole on line
42 °F
Cold Holding
Chicken in warmer
153 °F
Hot Holding
Brown rice on line
176 °F
Hot Holding
Black beans stove
213 °F
Cooking
Pinto beans on stove
153 °F
Hot Holding
Lettuce on line
42 °F
Cold Holding
Chicken on stove
184 °F
Cooking
Jasmine rice in warmer
197 °F
Hot Holding
Pico on line
41 °F
Cold Holding
Chicken in warmer
150 °F
Hot Holding
Pico on line
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
Quat
No records found
Equipment Temperatures
Description
Temperature
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
OUT
5 Procedures for responding to vomiting and diarrheal events
COSViolation
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.