1: Violation: Duties not being performed to maintain kitchen
Action: Will send sheets; follow up in 10 days
6: Violation: no soap or papertowels at any handwash sinks in establishment; mice droppings seen in sinks. Employees are not washing hands.
Action: PIC added soap and towels. Reviewed proper handwashing
7: Violation: Cook seen handling tortilla chips barehanded.
Action: Had cook throw these away, wash hands, and put on gloves for food prep
8: Violation: No soap or papertowels at handwash sink.
Action: PIC added soap and papertowels
11: Violation: Items of lettuce and tomatoes in prep cooler look to be past expiration date. Lettuce has turned red. Cook does not know date items were placed in cooler.
Action: Discarded both containters
14: Violation: Containers inside prep cooler are not being washed; no buckets of sanitizer for wiping down prep areas.
Action: Will follow up in 10 days for correction
21: Violation: Sliced tomatoes and lettuce not being discarded according to prep date.
Action: Reviewed disposing of foods held out of date. Will follow up in 10 days
34: No thermometer found in prep cooler; WIC thermometer is not accurate
36: Mice droppings seen on prep tables; food stored on floor in freezer
37: Bottles of syrup/alcohol stored on shelves with mice droppings seen
39: Wiping cloths not being used for sanitizing
42: Clean utensils stored on shelves where mice droppings are seen
45: Aluminum foil lining the shelves used to store containers is dirty
46: No chlorine test strips available at 3 comp sink; drain board lined with cardboard soaking up water with dishes stored on it
47: Microwave is dirty
53: Kitchen area is very dirty
56: Most recent inspection not posted
Additional Comments
No comments
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
OUT
6 Hands clean and properly washed
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean