1: Due to several priority violations present, proper food safety knowledge and managerial control has not been demonstrated.
4: Upon arrival, observed plate with half eaten burger stored on prep surface in kitchen. When asked what food was for, employee stated it was theirs. Cos by employee discarding food; employee food and drink must be consumed away from customer food and food prep areas.
6: Observed employee use personal phone and then place tortilla into warmer without washing hands. Hands mist be washed when changing tasks or using personal items before returning to food prep.
7: Observed employee use bare hands to place tortilla shell into warmer. Gloves or utensils must be used when handling ready to eat foods.
19: Grilled chicken breast in warmer trays temp below 135F. Pic and employee stated they were cooked from raw and placed in trays a few hours ago. Food in 3 of 4 trays below 135F, chicken in bottom left tray temps 142F. No temp log available. Embargoed 5 lbs of chicken.
Violation has been observed 4 consecutive inspections. A permit revocation request will be submitted.
20: All tcs foods in pc 1 cooler drawer temp above 41F. Thermapen reads ambient temp of drawer as 48F. Cooked ribs in drawer temp 48F; pic stated ribs were cooked today and cooled in wic before being placed in pc drawer. Cooked ribs in wic temp 40F. Cos by pic relocating food from drawer to wic to cool to 41F before using, advised getting service on cooling unit.
Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.
45: Several cutting boards have deep black knife grooves. Advise resurfacing or replacing boards.
Additional Comments
Follow up inspection will be performed within 10 days of initial inspection. The focus will be on ensuring priority violations (1 - 27 on report) have been corrected.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Repeat
Observations
OUT
20 Proper cold holding temperatures
Repeat
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
