1: Due to high amount of priority violations, managerial control of kitchen is not established. Will email operator applicable fact sheets and return for follow up insepction within 10 days.
7: Observed employee use ungloved hands to move stack of tortilla shells on make line. Discussed using gloves when working with ready to eat foods.
13: Observed pieces of raw chicken mixed in with raw beef in cooler drawer under. Pans are adjacent to one another in drawer. Embargoed 1 lb beef that was making contact or in close proximity to raw chicken, discussed keep raw foods separate based on final cook temp.
19: Cooked steak in pan on stove temped 105 F. Pic stated steak was cooked earlier today and placed on stove to keep hot. Embargoed 3 lbs.
19: Pan of beans in hot hold cabinet near wic temped 116 F. Pic stated beans were cooked this morning and rapidly cooled in wif. They were then warmed on stove and used to stock makeline; remnants were placed in hot hold cabinet to use as needed. Other tcs food in cabinet temped at least 135F. Embargoed 5 lbs of beans.
21: Observed pan of queso and pan of cooked corn tamales in right wic with date marks 8 days old (11/21). Embargoed 10 lbs and discussed using or discarding cooked or ready to eat foods within 7 days.
21: Small bucket of queso with no date mark in wic; pic did not know when it was prepared. Embargoed 5 lbs and discussed date marking cooked and opened ready to eat foods.
37: Metal pan of cooked beef stored in metal pan of cooked chicken. Beef pan was resting in the chicken. Discussed protecting food and preventing contamination by covering foods when stored.
42: Plates for customer food stored upright in stscks throughout kitchen on tables and prep surfaces. Discussed storing food contact surfaces inverted to prevent possible contamination.
Additional Comments
Will return for a follow-up inspection within 10 days from original inspection date. The focus will be on ensuring the priority violation(s) are corrected.
Emailing operator fact sheets in Spanish: democof knowledge, date marking, bare hand contact.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
OUT
13 Food separated and protected
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
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
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
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
42 Utensils, equipment and linens; properly stored, dried, handled
