8: Hand washing sink near 3 comp sink blocked by cart. This is a repeat violation, a warning letter will be requested.
20: Veggie burger in make line cooler was not in proper cold holding temp range. See food temp. Pic was unsure of how long it had been there. Pic discarded burgers. Pic stated they store veggie burgers in the walk ing cooler and then place out on the make line as needed. Burger box in wic states that it must stay refrigerated and ingredients contain cooked rice. See photo attachments for verification. This violation has been noted on 3 consecutive inspections and permit could be up for possible revocation. Will discuss a food safety plan and send applicable food safety fact sheets.
26: Chemical spray bottle with yellow liquid not labeled. Chemical spray bottle with blue liquid not labeled. This is a repeat violation, a warning letter will be requested.
37: Food in boxes being stored on walk in freezer floor.
39: Multiple wiping clothes stored on food prep table and not in santi bucket
Additional Comments
Freddysusasmyrna@gmail.com
Will send applicable food safety fact sheets and discuss a food safety plan. Cold holding violation has been noted on 3 consecutive inspections, permit could be considered up for revocation.
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected.
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Repeat
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
