1: Managerial control not established due to numerous priority violations observed.
13: Raw chicken, raw beef, shell eggs, and cooked chilis stored beside one another on shelf in wic. Raw ground beef stored on shelf above.
14: Plate of beef thawing on counter next to plates. Beef was making contact with stack of plates. Asked pic if plates were used for customer food to which he replied yes. Advised pic to move beef to wic as it was done thawing and wash rinse and sanitize stack of plates making contact with beef.
18: 30 lbs cooked carnitas, 35 lbs cooked chicken, 15 lbs cooked ground beef, 10 lbs cooked tamales all in wic date marked 10/1 older temped 45F. All foods were in deep pans with lids completely covering. Pic stated they were placed in wic after cooking and pulled from as necessary, but carnitas and chicken pans were completely full. Advised pic to discard as foods were all cooked at least 2 days prior and do not appear to have ever reached 41F or cooler. Wic ambient temperature read 40 F on multiple thermometers.
19: Chicken and veggies, rice, and ground beef on makeline steam table all temped below 135F. Pic said cooked this morning. Pic discarded 10 lbs.
21: Cooked chilies in wic with no date mark were placed in wic 5 days ago according to pic.
33: Wrapped raw beef placed on plate next to customer plates thawing.
37: Bag of onions stored on ground in wic.
37: Employee phone present on prep table upon arrival
37: Employee food stored throughout ric along with foods meant for public
39: Used wiping cloths present on prep tables
41: Spoon laying in pan of beans on stove
42: Spoon laying in hand sink opposite end of kitchen entrance
49: Pipe leaking against wall between dish machine and two comp sink, standing water on floor.
53: Multiple ceilings tiles water damaged in server area, several surfaces in kitchen are sticky and dirty.
Additional Comments
Will return for follow-up inspection within 10 days to ensure priority violations are corrected.
Will email operator applicable fact sheets in Spanish - cooling, food storage, demo of knowledge.
Will request revoc warning letter for repeated priority violations. Will discuss creating food safety plan with operator upon return for follow up inspection. I will offer to assist operator with development of FSP as well.
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
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
OUT
13 Food separated and protected
Repeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
19 Proper hot holding temperatures
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
IN
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
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
