10: 5-205.11 No paper towels were supplied to the hand sink in the dish area.
Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands.
13: 3-202.15 A can of del Pasado black beans in the dry storage area found with a severe dent on its rim and was not found with a "do not use" label. Staff stated when they find a dented can they tell management, then management labels it and brings it to the office. Management stated employee's putting cans away are responsible for putting dented cans on the Do Not Use shelf. No Do Not Use shelf was able to be identified in the kitchen at time of inspection.
Damaged and dented canned goods removed from general storage. Set up a designated area for damaged cans if returning to the supplier for credit.
15: 3-304.11 Prep staff observed preparing raw chicken in the prep sink and placing it in the ovens. Staff stated they use a rag of sanitizer to clean the surfaces after each step.
Surfaces must be washed with detergent and sanitized after each use; between each use with different raw animal species to prevent cross contamination.
23: 3-501.17 A package of pepperoni was marked 12/3, which exceeds the required 7 day date marking guidance.
Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria. Pepperoni was discarded at time of inspection.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
OUT
13 Food in good condition, safe, and unadulterated
Repeat
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
OUT
15 Food separated and protected
Observations
IN
16 Food contact surfaces; cleaned and sanitized
Compliant
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
N/O
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
OUT
23 Proper date marking and disposition
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
IN
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
