13: Raw shrimp stored above nopal in ric. Neither one was covered or protected. Pic relocated nopal and stored properly.
21: Tamales dated 9-24-23 and 9-21-23 located in wic. Embargoed tamales and discussed with pic.
26: Spray bottle with blue liquid inside located in dining area not labeled. Employee properly labeled spray bottle Windex. A warning letter of permit revocation will be requested due to this priority item violation being noted on two consecutive inspection reports in a row.
26: Sanitizer level too high at 3 comp sink. Employee drained sanitizer well, refilled well with fresh water, and added bleach with a final concentration of Cl2 50 ppm. Discussed with pic. A warning letter of permit revocation will be requested due to this priority item violation being noted on 2 consecutive inspection reports in a row.
33: Thawing bag of charizo in bucket of water near mop sink. Discussed proper thawing techniques.
37: Containers of sliced and diced tomatoes stored on top of cooked meat in pc.
39: wet wiping clothes store on cutting board in front of prep cooler.
Additional Comments
Emailing applicable fact sheets to operator regarding observed priority item violations. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violation 26. Advised operator I was available to assist with developing the FSP.
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
OUT
13 Food separated and protected
COS
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
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
COSRepeat
Observations
OUT
26 Toxic substances properly identified, stored, used
COSRepeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display