1: No managerial control of restautant. Food is not being cooled properly. Per cook, cooked and coolied food is only being reheated to 150. Discussed proper reheating of cooked and cooled food. Several repeat priority item violations. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
8: No paper towels at hand sink near 3 comp sink. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
13: Raw beef stored next to jalapenos in ric uncovered that is used as garnishing on food. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
14: Employees are using hand sink to rinse off utensils near expo line. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
18: Queso made yesterday was still at 54 degrees F located in wic. Embargoed 3 containers of queso. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
26: Spray bottle with yellow liquid inside stored withothe chemicals in the back not labeled. Pic stated that it was acid. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
26: Sani bucket with chlorine above 200 ppm. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
26: Soap at hand sink up front is stored with spices at the bar. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
31: Refried beans made this morning located in wic covered with lid and in deep containers.
35: Several containers woth flour, salt not in orginal containers not labeled.
36: Several flies observed near 3 comp sink in the back of the kitchen and the bar area.
37: Containers of cut veggies store on the floor in the wic.
37: Employee drink and food stored with store food in refrigerator.
37: Shells stored on the floor below oven.
41: Handle of ice scoops touching ice.
43: To go containers not inverted in kitchen.
51: Employee bathroom did not have disposable hand towels.
56: Inspection report posted from 2022
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. A warning permit revocation letter will be requested due to priority item violations 1, 8, 14, 18, and 26 noted on 2 consecutive inspection reports in a row. Provided applicable fact sheets to operator regarding observed priority item violations. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
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
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Repeat
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
OUT
18 Proper cooling time and temperature
Repeat
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
OUT
26 Toxic substances properly identified, stored, used
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
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Repeat
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
