6: Observed employee wearing gloves and using cellphone, left to the back and then returned to the make line. Said employee changed gloves and started to work the ml without also washing hands. Another employee switched between getting food in the back and returning to the front grill without washin hands between task and between switching gloves. Cos by discussing proper washing with pic.
14: 3comp not set up, observed employees wash dishes with soap, rinse, and dry with towels. Employees stated that there was bleach in the soapy water mix. Cos made pic aware once they arrived, pic corrected employees and properly set up the 3 comp.
18: Ground beef, made 5/2, at 48°f; carnitas,made 4/27, at 47°f; pastor, made 4/27, at 47°f. All meats in large plastic tubs with lids. Pic stated that all meats where temped in the cooking process, put in the container with bag of ice on top for a while, and then removed ice and put in wic; pic unable to answer if meats were cooled to 41 in the proper time. Observed wic temp at 47° f, placed thermometer in wic for 20 minutes and ambient air was down to 44. Pic stated wic it set to 38°f. prep and lunch rush had ended prior to inspectiong. Cos discussed with pic and discarded food.
37: Open employee cup and close cup stored on food, lidded cup on food storage shelf
39: Whiping clothes not stored in sanitizer, some used for whiping “clean” dishes (see #14)
41: Tongs stored in container of raw shrimp
46: Missing a plug for 3 comp, pic made a make shift one for time being.
50: Hand sink drain (next to 3comp) leaking into bucket
53: Excessive dirt build up on cieling vent and wic vent
56: 2021 date.
Additional Comments
Item #6 has been noted on 3 consecutive inspections. Will start the revocation request process. Will re-send pic fact sheets related to priority item violations in both english and spanish, as well as the food safety plan. I am available to assist with FSP or answer any questions.
A Notice of violation will be requested for item 56
A follow up inspection will be done within 10 days to ensure all priority item violations have been corrected.
Email reyes.felipe10@gmail.coM
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
COSRepeat
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
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
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
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean