20: Improper cold holding of burritos in prep cooler as well as walk in cooler. Corrective Action: Reviewed and discussed need to properly store TCS product quickly to allow for proper cooling. Follow up required to ensure prep cooler is in working order as it could not be determined to be either a cooling or equipment issue. In meantime, discussed that food should be monitored and cooler not used if not maintaining the temperature 41F and below.
37: Cell phones stored on preparation tables
37: 1200-23-01-.03(3)(b)1. Personal drink in reach in freezer.
37: Cup that was filled with ice was placed in ice bin by employee.
49: 3 compartment sink piping was re done and no air gap exists any more at 3 compartment sink
57: Missing no smoking sign on front door entrance due to door being replaced.
Additional Comments
Missing no smoking signage at front entrance.
Complaint answered during inspection. Complainant states that there was an extremely strong and foul scent in facility on July 6th. There was no scent during current inspection. Person in charge states he was here on that day and did not have any piping, air, or restroom issues, or any particular customer complain. No sewage issues or related issues observed at time of inspection
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
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
