6: Employee removed dirty pans from hand sink with gloves on then continued back to cooking onions on the grill without changing gloves and washing hands. Discussed with employee, employee changed gloves and washed hands.
6: Employees unable to wash hands due to hand sink being full of dirty containers.
8: Hand sink being used as storage for dirty pans. Emloyee removed dirty containers from hand sink.
13: Cooked tongue stored in front of raw steak in cooler drawer. Chorizo stored above cooked tongue and pineapple in cooler drawer.
13: Cooked pork stored below raw pork uncovered in ric below prep cooler. Employee properly stored cooked pork above raw pork.
19: Refried beans, cooked rice, consume, steak flank, and ground meat located on steam well is temping between 125-128°F degrees. Food was cooked around 11:00 am. Embargoed food. Steam well water was temping 135°F. Employee turned up heat for steam well. Cooked chicken on steam well temping 128°F, however it was cooked at 12:30 pm. Employee reheated cooked chicken to 165°F and placed back on steam well after steam well was turned up.
26: Spray bottle of Windex stored with ketchup, chicken flavoring and canned food. Employee stored Windex away from food products.
26: Spray bottle with green liquid inside not labeled located under 3 comp sink.
37: Bag of radishes and sugar stored on floor.
55: Permit not visible to patrons.
56: Inspection report not completely posted.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Providing applicable fact sheets to operator regarding observed priority item violations. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist 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
COSRepeat
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
COSRepeat
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
Observations
OUT
13 Food separated and protected
COS
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
COS
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
