8: Soap blocked by floor rug at three comp sink located at chip area. Corrected by moving rug.
13: Under make line in ric across from stove, raw chicken was stored next to raw fish uncovered. Pic corrected by storing raw chicken beside raw beef, and raw fish beside beef covering pans.
19: Rice on steam table was below 135 degrees F. Embargoed rice. New rice was put out on steam table temping at 165 degrees F.
20: Salsa at chip area was above 41 degrees F. Pic corrected by having bigger tub with ice going all around salsa container to keep salsa cold. Temp of salsa was at 43 degrees F by the end of the inspection.
21: Queso in wic made 1 1/2 days ago not date marked. Pic date marked queso.
26: Spray bottle under three comp sink with yellow liquid inside not labeled. Pic labeled.
37: Several employee cups stored on prep table and under table next to wooden plate protector i cooking area.
Additional Comments
Warning letter will be requested due to repeated priority item violations 8, 19, and 20.
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
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
