1: Due to several priority item violations noted, Pic doesn’t have managerial control of kitchen staff.
6: No employees were washing their hand when changing tasks. Kitchen employee with gloves on grabbed raw beef then with same gloves on grabbed chips for plate. Discussed with pic when employees should change gloves and wash their hands. Chips were thrown away and plate was taken to 3 comp sink to be cleaned.
8: No disposable hand towels at hand sink near dish machine. Pic provided hand towels to sink.
14: Dish machine is not sanitizing. Checked sanitizer bucket and it was empty. Pic replaced empty bucket with bucket that contained sanitizer. Final reading was 100 ppm.
18: Salsa made around 9:00 am in the morning was still at 55°F. Salsa was in a container surrounded by ice located near the chip station in the kitchen. Embargoed salsa and discussed proper cooling for salsa. The salsa that was located in the wic that was made today was at 40°F.
18: Refried beans that were made last night and finished being made early this morning (6am?) was not properly cooled. Embargoed refried beans. Refried beans were stored in a deep container (6”) with the lid on and a temperature reading of 105°F located in the wic.
21: Hot dog wieners opened on Saturday located in the ric below cold make line not date marked. Pic threw hot dog wieners away. Discussed when food should be date marked with pic.
26: Hand soap for hand washing sink at bar was stored with condiments and liquor measuring dispenser. Pic removed and stored away from these items.
26: Chemical spray bottle with yellow liquid inside stored with chemicals under 3 comp sink was not labeled. Pic labeled spray bottle bleach.
37: Several buckets of food stored on floor in wic.
37: Cilantro stored beside raw beef that was covered in wic.
37: Employee drink and self phone stored above cold make line.
51: Employee restroom did not have soap or disposable paper towels.
Additional Comments
Losbarriles2020@yahoo.com. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Emailing applicable fact sheets to operator regarding observed priority item violations.
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
OUT
6 Hands clean and properly washed
COS
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
COS
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
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
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
COS
Observations
OUT
26 Toxic substances properly identified, stored, used
COS
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
37 Contamination prevented during food preparation, storage and display
