6: Observed employee preparing food while holding cell phone, put phone away and continue food prep without washing hands first. Discussed proper hand washing.
8: No soap or paper towels available at hand washing sink in server area corner near ice machine.
17: Reheating cheese queso that was prepared yesterday on open steam table. See food temp. Discussed proper reheating methods and temps. Had pic place queso back on stove to properly reheat to 165 or higher.
18: Carton of liquid egg left sitting out unattended not in proper temp range. Pic stayed they prepped with it yesterday. Pic embargoed carton, discussed proper cooling methods and temps. This violation has been noted on 2 consecutive inspections. Will request a warning letter. Will send applicable food safety fact sheets and discuss a food safety plan.
31: Using liquid egg to prepare foods with but leaving it sitting out unattended and not placing in any temp equipment to properly cool back down.
37: Employee personal items and coats stored directly on dry good foods in storage area.
53: Floors throughout kitchen are in poor repair.
Additional Comments
I will be back out for a follow-up inspection within 10 days to verify all priority item violations have been corrected. Provided applicable fact sheets to operator regarding observed Priority Items. Discussed implementing a Food Safety Plan in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the FSP.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
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
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Repeat
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
