13: Raw foods stored above and beside cooked and ready to eat foods in makeline pc. Cos by pic rearranging foods so that rte foods separated from raw foods.
13: Raw chicken present in pan of sliced onions in cooler drawer under grill. Pan of chicken is adjacent to onions. Cos by pic discarding 1 lb onions, discussed keeping raw and ready to eat foods separated.
17: Bucket of queso in kitchen pulled from ric 2 hours ago temped 72 F. Pic stated it was being reheated. Cos by embargoing 8 lbs, discussed reheating cooked foods to 165°F within 2 hours.
21: Cooked chicken in back ric not date marked. Pic stated it was prepared on Monday. Cos by embargoing 10 lbs and discussed date marking and using or discarding cooked and ready to eat foods within 7 days. Will send date marking fact sheet in English and Spanish.
37: Two small metal pans stored in pan of shredded lettuce in makeline pc. Pans making contact with lettuce. Cos by pic removing small pans and rearranging makeline pc, discussed preventing food contamination during storage.
53: Back door in kitchen open. Cos by pic closing.
Additional Comments
Will return for a follow-up inspection within 10 days from original inspection date. The focus will be on ensuring the priority violation(s) are corrected.
Emailing operator fact sheets in English and Spanish: date marking, food storage, demo of knowledge.
Provided training on date marking, proper reheating, and food storage.
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
OUT
13 Food separated and protected
COS
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
OUT
17 Proper reheating procedures for hot holding
COS
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean