1: Employee present today during inspection do not demonstrate active managerial control over food safety in kitchen. Owner and manager arrived during inspection to assist. Ensure a person in charge is present at all times to oversee food safety.
In addition, compliance is lacking with risk control plan in place (no logs available onsite for cooling).
4: Food worker observed eating in kitchen on prep table upon entry for inspection. Provide designated area for eating and do not eat while working in kitchen.
6: Observed employee prepare sanitizer bucket and then attempt to help customer with food order. When I asked where she washed her hands she indicated the handwash sink that did not have soap present. Employee was instructed to wash hands prior to food preparation.
8: Soap is not present at front handwash sink. Maintain handwash sinks stocked with soap and paper towels at all times.
18: Beans prepared at approx 7pm yesterday are stored in three door tall cooler at 51F. Queso on counter prepared approx four hours ago at 100F. Cooling logs required as part of the risk control plan are not available for review.
Beans were discarded. Queso was reheated for proper cooling. Be advised additional enforcement action will be taking regarding this repeat violation.
21: Beans date marked 3/30 (ten days ago) are still in three door tall unit. These were discarded during inspection. Ensure proper date marking rules are followed.
49: Handwash sink is leaking from piping underneath. Piping is leaking at three compartment sink. Repair plumbing.
52: Trash is accumulating outside dumpster in back of parking lot. Store rubbish properly to preveent vermin harborage.
Additional Comments
Complaint investigation Regarding restrooms in poor repair (one is lacking paper towels), the soda machine with a foul odor (did not observe odor today and ran the water line for 60 seconds), improper glove use (unable to validate-gloves were worn during inspection), and possible food preparation in camper onsite (camper inspected and is only used for storage currently).
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
