6: Observed employee throw away tamales outside come back to grill line and start cooking without washing his hands. Discussed with pic. Provided 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.
14: Dish machine in use not sanitizing. Discussed with pic to use three comp sink to wash rinse and sanitize food contact surfaces.
19: Cooked rice sitting on top of steam well below 135 °F. Pic reheated rice above 165°F. Provided applicable fact sheets to operator regarding observed priority item violations.
20: Salsa date marked 8-5-23 on ice at 51° F. Embargoed salsa and discussed with pic. Provided applicable fact sheets to operator regarding observed priority item violations.
21: Hot dog wieners in wic opened Sunday not date marked. Embargoed. Tamales made Sunday not date marked. Embargoed. Provided applicable fact sheets to operator regarding observed priority item violations.
31: Diced tomatoes and shredded cheese on make line prepped this morning around 11:00 am. Still above 41 °F food was placed in wic and placed on ice to cool down quickly.
46: No test strips for sanitizer.
Additional Comments
Provided applicable fact sheets to operator regarding observed priority item violations. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Current permit posted.
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
Repeat
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
COS
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
