8: Hand sink near dishwasher has no soap. Towel dispenser was non-operational at the handsink in the dishwasher area. A warning will be requested for this 3rd repeat violation. Discussed with PIC about implementing a corrective action plan for handwashing sinks.
17: Two pans of queso was temped in makeline steam well warmer respectively at 127°F and 112°F for service. PIC stated that queso was prepped yesterday after 5 pm and cooled using an ice bath. The queso is stored in the WIC until reheating for service the following day. An employee stated that the queso was heated on stove top and transferred from stove to steam well warmer this morning at 10:30 am. Employee was not aware of the temperature it was reheated to before placing it in service. Discussed with PIC that foods that have been cooked and cooled must be reheated to 165°F.
18: Temped Five 4 gallon buckets of sliced lettuce in the WIC at 46°F. PIC stated that the lettuce was prepped the day before after 1 pm. Sliced lettuce was placed in an ice bath to cool and placed into the cooler. Discussed proper cooling procedures with PIC. Embargoed approximately 15 lbs of sliced lettuce.
26: Can of laquer stored on shelf in storage room next to food products. PIC relocated chemical.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance with all priority violations. Emailing fact sheets to PIC pertaining priority violations. Giovga@hotmail.com
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
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
Repeat
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
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan