1: Managerial control needed at establishment. No certified kitchen manager on site.
2: No employee illness policy available. Employees did not know symptoms or reportable diagnosis. Emailing employee illness fact sheet in Spanish.
13: Chorizo stored with tortillas in cooler drawer. Pic properly stored chorizo away from tortillas.
13: Raw chicken uncovered stored next to sauce/dressing with damaged lid on top located in ric. Pic provided lid on raw chicken and plastic wrap was placed on sauce/dressing and stored away from raw food.
14: 3 comp sink improperly set up. 3 comp sink set with - first well empty, second well had sani water, and last well had soapy water. Employee properly set up three comp sink with - soapy water first well, clean water second well, and last well had sani water.
18: Beef broth cooked at 10 am this morning was temping 78°F cooling 4 1/2 hrs. Beef broth not cooled within the required time and temperature. Beef broth embargoed. Emailing fact sheet on cooling. Discussed different ways to cool broth within required time and temperature. 135°F - 70°F within 2 hours and 70°F - 41°F within 4 hours.
20: Taquitos stored too high on prep cooler. Taquitos were brought out about an 1 hour ago from wic. Pic placed top two layers of taquitos back in wic to cool back down to 41 °F.
21: Cooked carnitas in wic date marked 10/23/23. Embargoed carnitas and discussed proper date marking.
37: Tea stored beside wrapped raw beef in wic
37: Tortillas covered with towels.
43: To go boxes in kitchen not inverted.
43: To go cup used as scoop for sauce.
53: Water leaking in the kitchen from the ceiling. Water is not coming in contact with any food or food contact surface. Pic stated someone is coming out tomorrow to repair ceiling leak.
Additional Comments
Provided applicable fact sheets to operator regarding observed priority item violations. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
OUT
13 Food separated and protected
COS
Observations
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean