Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Chopped lettuce, diced tomatoes, cooked rice and beans and meats are not date marked for keeping over 24 hours. Staff date marked items during inspection.
Foods prepared in a private home may not be used of offered for human consumption Observation: Tamales are made off site in residential home. Staff will remove from premises. Tamales will be made on site.
Eating, drinking, or using tobacco Observation: Staff has open beverage at bar service area. Staff placed beverage in covered glass.
Foods are cooled using appropriate methods Observation: Cooked rice and beans are cooled at room temperature.
Bare hand contact with ready to eat foods Observation: Staff went to handle chips without gloves. Was directed to wear gloves before handling.
Backflow protection air gap, device standard, when required
Common name-working containers Observation: Spray bottle and bucket holding sanitizer is not labeled with common name. Staff labeled during inspection.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: Gravy and beans are not reheated to 165 degrees. Owner places items back on cook top and brings to proper temp
12/21/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Products in walk in not datemarked.
Using a handwashing sink- operation and maintenance Observation:Handsink being used as a dumpsink
11/13/2014
Regular
Foods are cooled using appropriate methods Cool large quantities of hot foods quickly using shallow pans, smaller portions, ice baths, etc.
Roasts held at a temperature of 130°F or above Diced tomatoes not kept cold. Corrected at time of inspection
Food temperature measuring devices are provided and readily accessible Thermometer not visible Corrected at time of inspection
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