13: Open container of salsa stored beside and below raw bacon, chicken, and beef in ric. Embargoed salsa. Warning letter will be requested due to this priority item violation being noted on 2 consecutive inspection reports.
21: Open package of deli ham in ric not date marked. Unsure when opened. Embargoed.
26: 2 Spray bottles with clear liquid inside not labeled. Bottles were stored with chemical underneth table near 3 comp sink. 2 bottles of windex stored beside single service cups and lids in lobby.
33: Thawing whole fish on counter.
37: Employee water bottle with seal broken stored above make line in kitchen. Employee cup with no lid stored above make line. Pots of sauces stored on the floor - cooling.
43: Single service containers stored on the floor.
55: Permit not posted
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of priority item violations. Discussed priority item violation 11 - Food in good condition, safe, and unadulterated. Discussed keeping queso in the steam well at minimum temp of 135 degrees F.
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
COSRepeat
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
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
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
Observations
OUT
43 Single-use/single-service articles; properly stored, used