11: Severely dented can of jalapeños stored with sound cans. Corrected by discussing and pic relocating can to be credited later
14: Dish machine reading 0 ppm of cl. Cl bucket was completely empty. Pic will use 3 comp sink to sanitize.
19: Cheese queso in steam well upfront not within proper hot holding temp and cheese queso on make line steam well not within proper hot holding temp. Discussed proper temps with op, pic reheated queso on stove
31: Tcs foods on top part of make line cooler not able to cool down properly with cooler lid open and heat from stove directly across from it. Suggested using ice bath or bags to help keep foods within proper temp.
37: Employee drinks stored on food prep tables
41: Flat plate with no handle being used for pico in container in wic
Additional Comments
r.rangel37@yahoo.com
I will be back for a follow-up inspection within 10 days to verify all priority item violations have been corrected. A warning letter will be requested for repeat violation. I will send applicable food safety fact sheets and discuss a food safety plan with op.
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
