6: Observed employee with gloves on touch dirty rag and then resumed food prep without taking gloves off, washing hands, and putting new gloves on. This violation has been noted on 3 consecutive inspections and will be up for permit revocation. Will send applicable food safety fact sheets and discuss a food safety plan.
20: Bucket of cheese queso sitting out unattended. Pic stated they leave it there to reheat and then place in steam well. Pic discarded bucket and discussed that it needs to remain in cooler and stay within proper cold holding temp until ready to reheat and use. This violation has been noted on 3 consecutive inspections and will be up for permit revocation. Will send applicable food safety fact sheets and will discuss a food safety plan.
39: Numerous wiping cloths on food prep tables not stored in santi bucket.
44: Employee handling dirty cloths and not changing gloves and resumes food prep
53: Floors through out kitchen in poor repair. Tiles are missing.
55: Current permit not posted
Additional Comments
Bunny_718@hotmail.com
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
OUT
6 Hands clean and properly washed
Repeat
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
IN
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
NA
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
44 Gloves used properly
Observations
OUT
53 Physical facilities installed, maintained, and clean