1: Due to numerous priority item violations pic needs to gain better managerial control over food establishment. Pic was unable to demonstrate and discuss food safety cooking temps, times, procedures. I will send applicable food safety fact sheets for review.
8: No paper towels available at ice cream area hand sink.
11: Severely dented can of tomatoes stored with sound cans. Can was cracked and opened on one side.
13: Raw chicken stored over ready to eat foods in walk in cooler. Raw fish also stored over ready to eat foods in walk in cooler. Discussed proper food hierarchy. Will send appliable food safety fact sheets for this.
21: Cheese prepped and bagged not date labeled. Pic was unsure of how long it had been in there. Embargoed cheese.
26: Glass cleaner can stored directly on food prep table next to pineapples. Windex stored next to opened bag of tortilla chips.
37: Numerous employees drinks stores on food prep tables next to food items. Employee personal belongings stored on top of dry goods on shelf
39: Numerous dirty wiping cloths not stored in a santi bucket
41: Ice cream scoop water well not running with utentils stored inside.
Additional Comments
Lanuevajerusalem34@gmail.com
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected
I will send applicable food safety facts in Spanish for review.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.
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
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
