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1: Due to high and repetitive number of priority violations, active managerial control needs improvement
6: Observed employees go to the wic multiple times and return to prepping and cooking Without washing hands, at least one visit was to grab raw proteins. Observed tasks changed Without washing hands.
14: Observed dishes being washed in the dish machine and got the reading of 0ppm cl twice in a row. Observed no sanitizer dispensing into the machine both times. COS pic primed the machine and ran it again, 3rd reading 50ppm
18: Observed cut tomatoes, cut lettuce, and beef fejitas in the ml above 41°f. The tomatoes and lettuce had bags of ice resting on top. Pic stated they were prepared at 9am and put in the make line, the ML ambient temperature was at 63°f. COS discussed proper cooling methods with pic and allowed to place more ice on top and bottom to assist the food in cooling.
20: Observed the ml cooler thermometer at 63°f, confirmed temperature by placing my thermometer in the ml for 5min. The only tcs item in the ml that was not in the cooling stage was shelled eggs. COS by embargoing shelled eggs.
Observed the grill cooler thermometer reading between 52°-54°f during inspection, left my thermometer in cooler for 5minutes and it read 53°f. All tcs items were with the 51°- 53°f range. Pic stated that all items when moved from the wic this morning between 8-9am, where they were held cold overnight. Pic stated that none of the items were prepped this morning and had stayed in the drawer. Observed all tcs cold holding foods in the Wic were at 41°f. COS by embargoing the following:
Raw shrimp, 52°f, 5 lbs
Raw beef, 51°f, 8lbs
Raw chicken, 52°f, 40lbs
Raw Chorizo, 52°f , 5 lbs
Raw fish, 51 °f, 2 lb
Sausage, 53°f, 5lbs
Shelled eggs, ambient temp 63°f, 5lbs.
31: Observed small pan of ground beef in wic at 130, pic stated It was made at 9 am. Discussed proper cooling procedures and advised pic to use ice bath, which an employee started to do.
39: Wiping cloths used without sanitizer and stored on the counter
53: Observed the make line and grill cooler not holding proper temperatures and still being used.
A follow up will take place sometime within 10 days to ensure the correction of all priority items.
Priority items 1,6, and 20 have been consecutively marked out on 2 to 4 inspections and the appropriate revocation letters and requests will be made.
I will resend pic all fact sheets, in english and in spanish where available, and the food safety fact sheet.left pic my card and let him know i am available to answer questions or help with a safety plan if requested.