17: Observed cooked ground beef and cooked chicken on the steam well temping below 135°f. Pic stated that both items were reheated on the stove top at 11am to 160°f and then placed on the steam well. Cos: discussed proper reheating temperatures/methods with pic, both items were discarded.
Cooked ground beef, 128°f, 15lbs
Cooked pulled chicken, 122°f, 20lbs
21: Observed multiple rte items in the walk in date marked 9-10days prior to inspection, pic stated the dates were correct. COS discussed proper date marking and 7 day rule with pic, will email fact sheets in both english and Spanish, embargoed all rte food older that 7 days. See below:
Cooked black beans: 15lb, dated 1.8.24
Cooked carnitas: 20lbs, dated 1.8.24
Maiz: 5lb, dated 1.8.24
COoked hicharones: 3lbs, dated 1.8.24
26: Observed two unlabeled spray bottles of amberish colored liquid. Pic and employee were able to verify what each bottle contained COS: by employee labeling and discussing with pic the importance of labeling any and every container.
A warning letter will requested due to violation being noted on two consecutive routine inspections.
Additional Comments
A warning letter will requested due to violation #26 being noted on two consecutive routine inspections. Will provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a 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
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
COS
Observations
NO
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
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
OUT
26 Toxic substances properly identified, stored, used
COSRepeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan