6: Observed employee on phone upon entering establishment. Employee then went to kitchen and began handling food in wic without washing hands. Observed same employee exit and re-enter kitchen numerous times without washing hands. This is the 3rd time in a row this violation has been observed; permit will be up for revocation.
19: See food temps. Two cooked soups containing chicken in pans sitting on stove with no heat applied below 135 F. Pic relocated to wic. Discussed with pic either cooling cooked foods down to 41 F/less or hot holding to 135 F/higher. This is a repeat violation; a permit revocation warning letter will be requested.
33: Observed raw beef sitting out on counter thawing. Discussed better methods.
37: Wic fan condensation tube dripping over sealed raw beef in wic. Pic was rearranging food and claimed to have just set drip bucket aside for a moment. Pic showed me small bucket on top shelf half full of water and relocated it under condensation tube.
37: Employee’s partially eaten food (uncovered chicken breast on plate) sitting on top of box of food product intended for public.
37: Employee drink in unapproved container stroed above makeline in kitchen.
39: Wiping cloths stored on prep counter of prep cooler.
41: Scoop with handle touching rice product.
53: Fan in wic is dripping into small bucket on top shelf. Fan coverings are also dirty.
53: Back door open but has screen cover over opening. However, screen is loose at bottom.
56: Most recent inspection not posted.
Additional Comments
garciajos1224@gmail.com
Will return for follow-up inspection within 10 days to ensure priority violations are corrected.
Discussed implementing a food safety plan in order to obtain active managerial control over repeated priority items. Advised operator i was available to assist with developing the FSP.
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
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
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
IN
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
