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1: Due to the high amount of priority violations, active managerial control is needed.
8: Observed the hand sink in the dish area without hand towels. COS Pic replaced the towels
14: Observed both 3 comps set to wash dishes. The one by the ice maker had a slight tint to the cl test strip, but registered less than 10ppm, pic stated it sould be qa rabs but there was a 0ppm reading for qa. The 3 comp by the dish machine read 0ppm for both qa and cl. (Dish machine registered fine).
COS discussed with pic the importance of always having sanitizer in the 3 comp when it is set up.
A warning letter will requested due to violation being noted on two consecutive routine inspections.
18: Observed two containers of ground beef (one in a large plastic bin, and the other a small metal container)in the wic. The large bin was at 77°f and the small one at 68°f. Pic stated both were made last night around 7:30pm before closing and that the cooks stated they left it on the back prep counter overnight before moving it to the walk-in this morning at opening. COS emargoed the Ground beef, approximately 55 lbs total, and discussed with pic proper cooling methods qnd the allowed times/tempuerature range for cooling. Will send fact sheets.
21: Observed multiple ready-to-eat items in the wic either without dates (and made 4 days prior) or with dates greater than 7days prior to inspection (some almost a month prior). COS by discussin proper date marking with pic, that i would send a fact sheet, and discarded the following:
Ground beef, 40lbs
Pulled chicken, 20lbs
cooked stuffed peppers 25lbs
charros, 5lbs
Cooked veggie mix, 5lbs
Cooked greens, 5lbs
26: Observed an unlabeled bottle of yellow liquid in the dish area COS by pic identified it as bleach water and put a label on it.
31: See cooling violation - cooked food left on the back prep counter overnight outside of temperature control (ambient air temp was observed ay 72°f), also using large plasic bins.
37: Food items stored direclty on the walk-in freezer floor, grocery bags used to store food items.
41: Knives stored between the cracks of equipment throughout the kitchen.
46: Out of test strips for qa tabs, missing drain stops for the 3 comps (using what appears to be aluminum foil), faucets at 3 comps appear to be leaking and not fully turning off.
53: Floor tiles cracks and in poor repair, ceiling tiles and air vents dirty, some light fixtures is poor repair and falling off ceiling.
Will return sometime within 10 days to ensure the correction of the observed priority item violation marked out between 1-26
A warning letter will requested due to violation #14 being noted on two consecutive routine inspections. Will provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Email: rancho37086@gmail.com