18: All tcs foods cooked and prepped yesterday in make line cooler was not within proper temp range. Pic stated the foods have not been prepped with since yesterday. Recieved a temp of 60 degrees with my thermometer. Cooler thermometer was flashing with an error code on the outside. Pic embargoed foods. Suggested placing a thermometer on the inside of cooler as well as using a daily log sheet to take daily temperatures. Pic will use the other cooler to store foods until this cooler has been serviced and reading proper temp.
26: Chemical spray bottle with yellow liquid not properly labeled. Pic labeled bottle.
31: Make line cooler not holding proper temp to cool cooked and prepped foods down. Discussed cooling methods ans procedures with pic.
41: Ice scoop handle touching ice in machine. Using scoops with no handles and touching product in various seasoning containers.
Additional Comments
lanuevajerusalem34@gmail.com
I will be back within 10 days for a follow-up inspection to verify all priority item violations havs been corrected. I will provide op applicable food safety fact sheets in Spanish. I will also provide an log sheet for operator to use if he chooses to take daily food temps. Also informed pic we have a food safety class every month that he and his employees are more than welcome to attend. New ownsership had occured. Permitted operator. Will send copy of new permit.
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
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
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
NO
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
