8: Hand wash sink by 2 comp sink has no paper towels; observed pitcher with bag of guac placed in sink, employee came to wash hands but went to another sink due to inaccessibility. Cos by pic removing pitcher and stocking paper towels. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
11: Several severely dented cans stored alongside sound cans despite establishment having labeled location for dented cans. Cos by pic placing damaged cans in labeled location for them.
18: Meatloaf prepped last night and stored in wic temps 46F. Cos by embargoing 15 lbs, discussed cooling. Will email cooling fact sheet.
19: All tcs food in hotbox opposite grill temps no higher than 105F. Food had been in hotbox at least 2 hours per pic. Display on unit reads 185F. Cos by embargoing 20lbs. All hot tcs foods must be held at 135F or higher.
20: Raw ground beef in wic was received and stored in unit on 8/16, temps 46F. Beef was placed on far end of wic, condenser is located in middle of unit. Advised pic to monitor ambient temp of wic at various places to ensure food in all areas reach 41F or less.
26: Two spray bottles labeled “Sani” and containing yellowish liquid stored hanging on wire shelf with dispenser end directly facing clean dishes. Cos by pic relocating bottles, discussed storing away from food and food contact surfaces.
37: Employee drinks and belongings present next to clean dishes on shelf and near clean gloves on another shelf. Cos by pic removing employee belongings
48: No hot water available at hand sink opposite grill. Cos by pic repairing hot water knob
Additional Comments
Follow up inspection will be performed within 10 days of initial inspection date to verify all priority 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
COS
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
COS
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
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
COSRepeat
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
48 Hot and cold water available; adequate pressure