4: Open can of Monster energy drink stored directly beside open package of tortilla shells on prep table in kitchen. Cos by pic removingndrink and discussing eating and drinking in separate area from food storage/prep.
20: Pan of shell eggs stored on top of makeline prep cooler in no temperature control. Cos by embargoing 2 lbs and discussing storing shell eggs in ambient temperature of 41F or less. Third consecutive inspection this violation has been observed. See additional comments.
31: Pan of chicken cooked 1.5 hours ago temped 83F. Pan was stored in shaklow ice bath unattended in kitchen and had a thawed ice wand present on top of part of the food. Advised pic to add ice until it completely surrounded pan and to place plan in wic to further cool food.
Additional Comments
An attempt to schedule a Food Safety Intervention meeting will be made to the following email:
Sergioylolin@icloud.com
This is due to a priority violation (item 20) being observed during 3 consecutive inspections.
Excellent date marking, ware washing procedures, and food storage.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
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
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