30: Observed mung bean sprouts in walk-in cooler— discussed w/person in charge sprouting is not approved without HACCP plan/variance
Additional Comments
Inspection conducted in response to complaint submitted 12/11/23 in regards to foodborne illness. Complainant states they ate the aztec bowl and tacos pura vida before experiencing vomitting, diarrhea, fever, and rash. Ingredients for both items are listed below.
Aztec bowl - brown rice, sweet potato, tofu, salsa, black beans, guacamole, sour cream, broccoli, beets, carrot, mung beans Tacos vida - cactus taco shell, black beans, vegan mozza, salsa, coleslaw, guacamole, sour cream, cilantro
Observations: all ingredient temperatures were adequate (hot and cold holding), person in charge described cooling and reheating processes adequately (rice, tofu, sweet pots transferred cooled in uncovered full pans at end of night before being put in walk-in cooler; items reheated to 165 F before serving), all ingredients present in establishment are plant based- no threat of cross-contamination other than allergens, sanitizer buckets with 200 ppm quarternary ammonia available, 200 ppm quarternary ammonia present in three compartment sink, no employees observed or reported ill in last week, handwashing sinks supplied and accessible - no bare hand contact with food observed
Mung beans were observed in walk-in cooler. Establishment has not received variance for sprouting. Mung beans were discarded; application and approval process for sprouting discussed.
Unable to verify if establishment is linked to foodborne illness.
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
30 Variance obtained for specialized processing methods
