1: PIC is not maintaining active control of FBI risk factors at establishment. Violations include NBHC, cooling, cold holding, adulterated foods products, improper chemical storage, improper use of hand sinks, amongst a number of other non-critical violations.
7: Observed employee plating RTE items with hands at beginning of inspection. Items embargoed. Spoke with PIC about appropriate times for gloves when handling ready-to-eat foods.
8: Sink was used to store tortillas at begining of inspection. Hand sinks are to be exclusively used for hand washing purposes only.
11: Severely dented cans stored in dry storage shed. Return adulterated products to supplier for refunds or discard.
18: Beef, rice cooked 12h+ prior to inspection was placed in RIC to cool. Beef and rice temped 52-56° Beef, rice was densely packed into containers with lids. Beef, rice embargoed. COS. Education provided.
20: Toms sitting in top of prep in separate container temped 59° Toms embargoed. Salsa sitting at room temp temped 65° Salsa was put on TPHC with a discard time of 3p. Education provided for TPHC protocols.
21: Date marking missing on almost all cooked/prepped products. All products cook date was verified and labeled as required. No products embargoed due to date marking.
26: Personal medicines are stored over prep counter. Store all medicines, chemicals down and away from prep surfaces to prevent contamination.
31: Cooked chicken temped 82-95° was cooling on counter for 1/2h after cooking. Cool all cooked foods in cold holding units once they have gone below 135°
34: Thermometers missing from units
37: Drink, phone stored on prep counter. Store all personal items down and away to prevent contamination.
39: Soiled wiling cloths stored on counter out of sanitizing solution. Store all wiling cloths in sanitizing solution to prevent contamination
41: Can used as a scoop down in dry goods. Use scoops with handles facing up and out of products.
Additional Comments
Senorfajitas1@gmail.com
Send over informational docs in English, Spanish
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
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display