1: The three individuals who is at the establishment stated that there is no manager at the location. They are only workers. There is nobody there that have manager control of priorities that were written up of the inspection report. ( CA) Highly recommending to sign staff up fir basic food safety classes at the Health Department or have a manger on duty.
4: Three employee area eating in food prep area( CA) train to eat in a separate area and not where food is prep
6: Employees do not wash hands after eating before returning back to work with food ( CA) train to wash hands
6: Employee wash hands at prep sink in prep area ( CA) trained to use the hand sink
8: No paper towels in women employee restroom ( CA) place some there
8: No paper towels at hand sink in prep area ( CA) place some there
8: No paper towels in employee men’s restroom ( CA) place some there
13: Raw eggs in shell stored in three door refrigerator in prep area on top of boxes of yeast and some type of cream ( CA) move eggs
20: Three door refrigerator in prep area reading at 54 F. Must be 41 F or below. Sour cream in three door refrigerator 52F, milk reading at 55 F, cream cheese reading at52 F. ( CA) embargo 50 lbs
21: Flan in cooler in store front was made on Monday. There is no date mark on the products. ( CA) train and had them to date mark it.
26: Glass cleaner on shelf with gelatin in prep area ( CA) removed glass cleaner
35: 1200-23-01-.03(5)(a)7. Several bottles with cleat liquid in it unlabeled. Do not sub when shaking
35: 1200-23-01-.03(5)(a)7. Unlabeled spray bottle with clear liquid in it at prep sink that do not sub up when shaking
35: 1200-23-01-.03(5)(a)7. Several containers with white powder and white crystal substances unlabeled in prep area
37: 1200-23-01-.03(3)(b)1. Power aid beverage with seal broken and not full on baking table
37: 1200-23-01-.03(3)(b)1. Evaporated milk boxes stored on the floor near hand sink in food prep area
39: 1200-23-01-.03(3)(d)4. Wet wipe cloth stored in a bucket of water with zero ppm of chlorine and zero ppm of QA At three compartment sink area
42: 1200-23-01-.04(9)(c)1. Have a large stove with a pan of grease in it With no hood system
42: 1200-23-01-.04(9)(c)1. Knife stored in between wall and baking table
47: 1200-23-01-.04(6)(a)1.(iii) Blade if can opener have build up on it in prep area
53: 1200-23-01-.06(5)(a) Water damage ceiling tiles throughout prep area
54: 1200-23-01-.06(3)(e) Jacket stored on rack above hand sink in food prep area by ice cream cones
55: Current permit not posted
56: No inspection is posted
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
No comments
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
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
13 Food separated and protected
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
35 Food properly labeled; original container, required records available
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
