7: Observed employee handle ready to eat tortilla wrap with bare hands and place on customers plate. Discussed no bare hand contact with ready to eat foods.
8: Hand sink near 3 comp sink does not have soap or paper towels. Hand washing sink behind front counter did not have any soap or paper towels.
14: 0ppm reading of cl in sanitizer comp of 3 comp sink. Pic states they did not put any sanitizer in compartment. Corrected by discussing 3 comp sink set up and pic refilling santi comp and placing proper cl amount in water.
18: Rice cooked yesterday in make line ric did not cool down within proper temp range. See food temp.
26: Red container of gasoline stored directly next to zip lock bags, utentils, and dry goods on storage rack. Pic moved gasoline container outside. Discussed proper chemical storage.
37: Employee water bottle stored directly on food prep table. Employee personal belongings stored on food prep table.
46: No sanitizer test strips available for 3 comp sink.
Additional Comments
Completed 30 day routine inspection. I will back within 10 days for a follow-up inspection to verify all priority item violations have been corrected. Will provide applicable food safety fact sheets. Tanysosao@gmail
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
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
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
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
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
46 Warewashing facilities, installed, maintained, used, test strips