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3: 0070 (15) Observed facility to have no verifiable employee health policy.
Corrective Actions: Ensure there is a verifiable employee health policy in place.
5: 255 Observed facility to have no written procedures for clean-up of vomit and diarhea.
Corrective Actions: Ensure facility has a written procedure for cleaning up vomit and diarhea.
6: 220 Observed an uncovered employee drink in the food prep area.
Corrective Actions: Ensure all employee drinks are covered and are handled to prevent contamination.
8: 160 Observed employees wash dishes and switch tasks to food handling without washing hands. EHS also observed an employee arrive at the facility and put on gloves to begin handling food without washing hands.
Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
10: 3020 Observed handwashing sink at front of kitchen to not have hand soap available.
Corrective Actions: Ensure hand soap is provided at all handwashing sinks.
10: 2310 Observed handwashing sink at front of kitchen to to be filled with dishes.
Corrective Actions: Ensure handwashing sink is used for handwashing only.
16: 1890 Observed employees to be washing dishes without sanitizing.
Corrective Actions: Ensure employees are sanitizing all dishes each time dishes are washed.
22: 0820 (A2) Observed TCS foods improperly cold holding in cold drawer, buffet table, prep table, and lowboy.
Corrective Actions: Ensure all TCS foods are kept at 41 degrees F or below.
23: 830 Observed several TCS food items in reach in fridge to be missing date marking labels.
Corrective Actions: Ensure all prepared TCS food items are properly date marked.
38: 3270 (3) Observed dead cockroaches in microwave in kitchen. Observed live cockroach in dry storage area. Observed rat feces in dry storage area.
Corrective Actions: Utilize a licensed pest control operater to prevent vector infestations in and around the facility.
39: 610 Observed bags of onions on the floor in the dry storage area. Observed several cases of drinks to be stored on the floor in the dry storage area.
Corrective Actions: Ensure all food is kept at least 6 inches off of the floor.
47: 1060 Observed unsealed wood shelves in dry storage area. Equipment material is not smooth and easily cleanable.
Corrective Actions: Ensure all equipment in kitchen is smooth and easily cleanable.
47: 0960 (1) Observed food stored in grocery bags in multiple fridges throughout the facility.
Corrective Actions: Ensure food is stored in food safe bags or containers to prevent contamination of food.
49: 1800 Observed the interior of both microwaves to have an excess of debris and grime.
Corrective Actions: Ensure microwaves are cleaned often enough to prevent a build-up of debris and grime.
55: 3290 Observed power tools, cans of paint, and other maintenance equipment to be improperly stored in the facility next to food and single use articles.
Corrective Actions: Ensure maintenance equipment is properly stored.
55: 3220 Observed a wet mop stored in the mop bucket when not in use.
Corrective Actions: Ensure mops are hung up when not in use to allow them to dry.
55: 3180 Observed food debris on the floor throughout the facility.
Corrective Actions: Ensure floors are cleaned at the frequency necessary to maintain cleanliness.
55: 3300 Observed a tire and other unused or broken equipment in the facility.
Corrective Actions: Ensure unnecessary items are discarded to prevent creating clutter.
55: 3170 Observed tiles in food prep area to be broken and not maintained in good repair.
Corrective Actions: Ensure all physical facilities are maintained in good repair.
EHS will follow-up.
Observed two propane tanks inside dry storage area. One propane tank was observed hooked up to a grill.
| Description | Temperature | State of Food |
| reach in 2: cooked beans | 39 °F | Cold Holding |
| 8 door fridge: salsa | 39 °F | Cold Holding |
| lowboy: sliced tomato* | 48 °F | Cold Holding |
| reach in 1: cut leafy greens | 41 °F | Cold Holding |
| 8 door fridge: raw beef | 41 °F | Cold Holding |
| hot well: gravy | 173 °F | Hot Holding |
| buffet table: red salsa* | 48 °F | Cold Holding |
| lowboy: cut leafy greens* | 53 °F | Cold Holding |
| reach in 2: red salsa | 39 °F | Cold Holding |
| prep table 1: pico | 41 °F | Cold Holding |
| buffet table: green salsa* | 51 °F | Cold Holding |
| prep table 1: sliced tomato* | 44 °F | Cold Holding |
| steam well: queso | 185 °F | Hot Holding |
| cold drawer: cooked sausage* | 45 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink | chemical | 0 | chlorine | bleach and water |
| Description | Temperature |
| reach in | 40 °F |