6: Observed employee handle dirty wash rag then resume food prep without washing hands first. Op used hand sanitizer instead of washing hands properly. Discussed proper hand washing procedures and will send fact sheets.
14: Chlorine reading was to toxic. 3 comp sink was labeled to wash, rinse, and sanitize, however, the sanitizer was in the wash compartment and no soapy water was in the 3rd compartment. Discussed proper chlorine reading and 3 comp set up.
18: Pico de gallo and diced tomatoes prepped from ambient temp not within proper cooling range. Pic stated both were prepped 5 hours ago. Discussed proper cooling range and better cooling methods.
21: Chirzo in prep cooler was dated from 5/22/23, well past the 7 days mark. Pic stated it was cooked 2 days ago and properly labeled it. Discussed proper date marking. This violation has been noted on 3 consecutive inspections and permit could be up for possible revocation. Will discuss a food safety plan and send food safety fact sheets.
39: Multiple wiping cloths stored on food prep tables and not stored in a santi bucket.
41: Knives for food prep and utinsils for prep cooler foods stored in room temp water.
44: Observed employee change multiple tasks and resume food prep without changing gloves and washing hands.
46: No chlorine test strips were available on unit.
56: Most recent inspection not posted. Inspection from April 2022 is posted.
Additional Comments
Martinezmarely@ymail.com
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected. Permit will be up for possible revocation due to repeat violations. Will discuss a food safety plan and send applicable food safety fact sheets.
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
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
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
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Repeat
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
44 Gloves used properly
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
