18: Carnitas, rice, refried beans cooling since day prior did not meet time parameters for cooling. Products temped from 49-55°. Products embargoed. (apx 30 lbs). Spoke with owner on phone about violations, as this is the 3rd inspection with cooling violations marked. PIC to attend intervention meeting. Other products cooling in same cooler were in time parameters for cooling. Demonstration done with ice baths and lids removed to assist with active cooling products. PIC states that ice wands have been purchased and training has been conducted in regard to cooling.
During inspection, it was decided thay unit used to cool products is not adequate in grade. Moving forward staff are to use commercial-grade coolers located in stock room for cooling processes. Spoke with PIC, employees about using cooler in kitchen for low-temperature items - raw products, vegetables.
20: Milk in cooler temped 54° Milk was stored in cooler with bulk cooling products. Hot, cooling products likely cause for elevated temperatures in cooler. Non-TCS items left in cooler. Milk embargoed.
26: Unlabeled chemical spray bottle located on waitress line. COS. Chemical labeled during inspection.
35: Unlabeled bulk dry products present in kitchen. Label all products once removed from original packaging.
37: Employee beverage stored on counter upon arrival to inspection. Store all personal items down and away to prevent contamination.
41: Cup and ramekins used as scoops down in separate dry products. Use utensils with handles facing up and out of products to prevent contamination.
Additional Comments
No comments
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
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COSRepeat
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
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
COSRepeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
