14: Dish machine not sanitizing. Use three comp sink to wash, rinse, and sanitize dishes until dish machine is sanitizing properly again.
18: Three 4 gallon containers of salsa cooling from last night still above 70 degrees F. Embargoed and discussed. Container of cooked shredded chicken sitting in water located on prep table was cooling 4 hours still above 70 degrees F. Embargoed and discussed. Due to this priority item violation being noted on three consecutive inspection reports in a row, permit will be up for revocation.
21: One container of salsa made a couple days ago located in wic not date marked. Embargoed. Cooked pork date marked 11/6/22 not completely date marked. Pork was cooked and frozen on the same day 11/6/22, then the pork was taken out of freezer on 11/13/22. Discussed dated marking of cooked items that are cooked, frozen, and then taken out of the freezer. Pork date marked properly.
26: Spray bottle with yellow liquid inside labeled glass cleaner on the clean side of the three comp sink. Pic properly labeled water of bleach and stored properly.
37: Several food items stored on the floor in the wic.
37: Employee drinks stored above make lines throughout kitchen.
Additional Comments
No comments
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
OUT
18 Proper cooling time and temperature
COSRepeat
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
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
Observations
OUT
37 Contamination prevented during food preparation, storage and display
