1: Managerial control is not established due to several observed priority violations.
6: Observed employee use personal phone, put on gloves, and return to food prep without washing hands. Pic asked employee to wash hands.
11: 2 cans with large dents in them stored with sound cans. Pic set aside to discard, 15 lbs.
19: Queso in pan sitting on top of steam table temped below 135 F. Pic stated it had been too hot as to why it was placed where it was. Embargoed 5 lbs and discussed hot holding tcs foods at 135 or higher.
20: Carnitas thawing in pan beneath grill temped 62 F. Pic stated they were being thawed but not sure when placed there. No active prep was taking place with them. Discussed proper thawing practices and cold holding tcs foods at 41 or less until ready to use.
21: Cooked tamales in makeline pc and pan of cooked chicken in wic have no date marks. Pic stated tamales were prepared on Monday and chicken was prepped yesterday morning. Discussed date marking and discarding cooked or ready to eat foods within 7 days.
31: Bucket of queso sitting on floor in kitchen was prepped 1 hour ago per pic and temped 93 F. Bucket was completely full and had lid covering. Advised pic to place in wic or another cooler to aid cooling process. Will send cooling fact sheet.
33: Cooked carnitas thawing in pan under grill. Discussed thawing by either cooking, placing under cool running water, or storing in cooler to slowly thaw. Pic placed in wic.
37: Multiple metal pans stored in or on top of uncovered pans containing food in makeline pc. Pans making contact with foodnn
37: Employee drink and personal items stored on prep table along with tray of food product product
37: Employee phone and charger stored on top of cheese shredder
48: Hand sink in back has no hot water
53: Floors and walls are dirty
Additional Comments
Elpueblo615@yahoo.com
Will return for a follow-up inspection within 10 days from original inspection date. The focus will be on ensuring the priority violation(s) are corrected.
Emailing operator fact sheets in Spanish: democof knowledge, date marking, cooling
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
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
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
31 Proper cooling methods used; adequate equipment for temperature control
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
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
