1: Managerial control not established exhibited by several priority violations.
8: Pan of rice stored in hand wash sink across from dish machine. Pic removed rice, discussed hand sinks must be accessible and properly stocked at all times.
17: Pan of mexican bbq containing beef warming on grill for almost 4 hours according to pic temps 96F. Pic said it was cooked previously and brought from cold holding this morning. Embargoed 5 lbs and discussed reheating cooked foods to 165F within 2 hours for hot holding at 135F or higher.
19: Several pans of cooked rice stored on counter temped no higher than 122F. Pic said they were going in to a steam table. Returning to area several minutes later, rice had been placed in steam table and still temped 122F. Advised pic to reheat rice to 165 and place immediately into hot holding rather than leaving it out a while before doing so.
21: Cow stomach in large pot in wic has no date mark. Pic stated it was cooked 2 days ago. Embargoed 15 lbs and discussed date marking all cooked or opened ready to eat foods if kept longer than 24 hours and discarded by seventh day.
31: Several covered deep pans of cooked rice cooling on counter. Cos by advising pic to partially cover or use shallower pans to allow food to cool properly.
37: Pots and pans containing food stored directly on floor in wic. All food must be stored at least 6 inches above floor.
Additional Comments
Carmenstaqueria@gmail.com
Will return for a follow-up inspection within 10 days from original inspection date. The focus will be on ensuring the priority violation(s) are corrected.
Will email operator fact sheets in Spanish and English.
Item 21 has been observed out of compliance 3 consecutive inspections. An attempt to schedule a food safety intervention meeting will be made to the email address above.
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
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
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Repeat
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
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
Observations
OUT
37 Contamination prevented during food preparation, storage and display