6: Did not observe anyone washing hands until I mentioned they needed to wash hands after dropping off dirty dishes and when changing tasks on the cook line. Going from raw to ready to eat food. Gloves were being changed, but there wasn’t any hand washing.
14: Both dish machines were not sanitizing. Pic stated they will use dish machine to wash dishes then sanitizes dishes in three comp sink.
17: Queso on steam well was below 135 degrees F. Queso was not reheated prior to being placed on the steam well. Queso was reheated to 165 degrees F. Discussed hot holding and reheating temps.
18: Shredded cooked chicken made yesterday and cut lettuce cut yesterday located in the wic out of temp. Embargoed food. Discussed proper cooling temps with manager along with procedures.
19: Cooked rice on steam well was below 135 degrees F. Cooked rice was placed on steam well within the past two hours and the temperature of the food had fallen below 135 degrees F. Pic reheated rice to 165 degrees F.
20: Pico made this morning, sitting in a container of water that use to be ice was above 41 degrees F. Embargoed salsa.
21: Flan located in stand up frig date marked 5/4/22 and 5/8/22 Embargoed flan. Shredded cooked beef dated 5/15/22 located in wic. Embargoed beef. Discussed date marking with pic.
26: Two chemical spray bottles underneath dish machine area across from wic not labeled.
37: Boxes of chicken and buckets of food stored on floor in wic.
41: Ice cream scoop stored in room temperature water.
Additional Comments
Excellent job on adding extra hand sinks! Provide applicable fact sheets to operator regarding observed Priority Items. Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to assist with developing the RCP. A follow up inspection will be performed within 10 days to verify compliance of all critical item violations.
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
COSRepeat
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
COSRepeat
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
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
