8: Pitcher and cup in hand sink at drink station. Items were removed.
8: Paper towel dispenser not working at hand sink near prep table and 3 comp sink.
19: Rice on steam well was hot holding at 100°F. Rice was thrown away. There were two containers of cooked rice stored below steam well that were temping 130°F. Cook reheated one container of rice above 165°F on steam well and the other rice was placed into the freezer to rapidly cool down to use later. Discussed hot holding for cooked rice.
20: Shredded lettuce and shredded cheese was above 41°F. They came straight from the wic to make line. They were both made yesterday. Shredded lettuce and cheese in the wic were temping 41°F. Prep cooler was reading 46°F. Prep cooler was recently restocked. Items were placed back in the wic to cool back down. Employee lowered temperature on cooler and temperature started to drop down on cooler.
31: Salsa made 2 hours ago in ric temping 70°F. Cook placed salsa in 3 inch metal containers and placed in the wif to rapidly cool down within the required time and temperature.
37: Several employee drinks and food stored improperly throughout kitchen.
41: Ice buckets stored upright.
41: Handle of ice scoop laying on ice.
Additional Comments
Emailing applicable fact sheets to operator regarding observed priority item violations. A warning letter of permit revocation will be requested due to priority item violation 8 being noted on 2 consecutive inspection reports in a row. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
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
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
