8: Hand wash sink by back door is boocked by trash can, has items stored in bowl. Cos by pic removing items and blockage. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.
13: Bug zapper stored on shelf above food storage and prep table has several dead insects in and around it. Cos by advising pic to relocate zapper away from food and food prep areas. Pic complied.
14: Potatoes being prepped in sanitize comp of 3 comp sink, dirty dishes present in wash compartment. Food residue in wash comp suggests 3 comp sink was not cleaned between doing dishes and switching to food prep. Large pans in rinse comp unable to be sanitized due to food prep in sanitize comp. Cos by embargoing 10 lb of potatoes, discussed wash rinse sanitizing sink before changing tasks in sink.
19: Rice and vegetable mixture in crock pot temps 102F, unit was turned off. Pic said it was prepared over 2 hours ago. Cos by discarding 3 lbs, discussed proper hot holding. All hot tcs foods must be held at 135F or higher.
31: Store bought salsa was preportioned into plastic cups and placed in a bucket on the serve counter 2 hours ago. Employee stated salsa placed there to add to outgoing orders. Cos by advising pic to place salsa in wic to rapidly cool. Pic complied, suggested establishment would begin keeping salsa in prep cooler.
37: Drill and battery charger stored directly beside cut potatoes on prep table. Cos by employee relocating items.
42: Several plates and bowls stored upright beside grill. Cos by pic inverting.
55: Permit posted expired in 2023. Operatormposted most recent permit during inspection.
56: Inspection from 2023 posted
Additional Comments
Will request warning letter for repeat priority item.
Will email employee health fact sheet
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
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
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
OUT
19 Proper hot holding temperatures
COS
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled