6: Observed employe take trash out, restock trash bag, and return to dishes without washing hands COS made pic aware, employee stated they washed in the rest room, provided in site training on when to was hands, and employee washed their hands.
14: Observed 3 comp set up with qa tablets, pic and employee stated they use one or two tablets. Sanitizer water was also below dish line. Tested the sanitizer side with their tests strips and mine and both had a 0ppm reading. Pic added remaining 2 qa tablets and added water to cover the dishes. Waited approximately 5-10 minutes for tablets to desolve and got a reading of what appeared to be between 0-150ppm. pic did not have any more qa tablets but had bleach. COS sanitizer side was drained and refilled and bleach was added until a Test strip read 50ppm cl.
26: Obseved an unlabeled bottle of clear liquid stored on a cart with clean dishes. COS pic identified the contents of the bottle as water, labled, and then stored properly
A warning letter will requested due to violation being noted on two consecutive routine inspections.
37: Employee’s personal items and food stored on prep counter that still had items for prep, water bottle stored on rolling cart with clean dishes.
53: Glass Stove top broken (pic stated they only use the oven), ceiling tiles missing above back door
56: Does not have the q0/31/23 insoection posted
Additional Comments
Email: olsoto68@hotmail.com
A warning letter will requested due to violation #26 being noted on two consecutive routine inspections. Provided applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
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
COS
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
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
53 Physical facilities installed, maintained, and clean