7: Observed employee cut mushrooms with bare hands that were being placed on salad bar. Embargoed mushrooms.
14: 3 comp sink set up and in use with a reading between 0-50 ppm of QA. Employee drained and set up sanitizer with a final reading of 200 ppm of QA. 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.
This is he fourth violation in a row noted on an inspection report. A warning letter will be requested and permit be up for revocation.
19: Fried chicken, baked chicken, fried fish, and meatloaf not on time was below 135°F. Cooked cabbage on stove not cooling was below 135°F. Cabbage was reheated above 165°F.
20: Salads made with cream cheese were at 54°F not on tphc located at dessert bar. Yogurt pies were around 54°F. Not on tphc. Embargoed Food.
37: Employee drinks stored near food items and above make line.
39: Wet wiping clothes in the kitchen stored on counter and not in a sani bucket.
41: Handle of scoop laying on ice in bin.
42: Observed wet stacking of pans in the back.
Additional Comments
Provided applicable fact sheets to operator regarding observed priority item violations. Sending them in Spanish. A follow up inspection will he performed within 10 days to verify compliance of all priority item violations. Steam well = Hot Bar
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
NO
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
COSRepeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
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
42 Utensils, equipment and linens; properly stored, dried, handled
