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1: No certified kitchen manager present, could not discuss basic food safety knowledge. Due to high amount if priority violations, active managerial control is needed.
6: Observed an employee go from cleaning to food prep and substitue changing gloves for hand washing. Onserved another employee return from outside the establishment and return to work without washing their hands. COS made pic aware and employees washed hands properly, discussed proper hand washing between task.
12: Observed raw oysters in wic without any tags or copies of the tags, pic and employees were not able to find the tags - pic showed where tags are kept after use for 3 months but did not know if any of those tags went with the oysters currently in use COS by embargoing approximately half a pound.
Also observed raw mussles portioned out with other seafood in rif - pic stated the mussels come in smaller boxes package inside a larger box, tags where not kept for the mussels. Could verify the ICSSL off of the small box, discussed keeping the tags with the mussels.
17: Observed queso being reheated on the make line steam table at 117°f - pic stated it put on the makeline and reheated to the proper temperature before serving. Pic could not say what the proper temperature is. Pic stated it had been on the line for 30 minutes and theyve used it. COS had pic move pan of queso to the grill top to rapidly reheat to or above 165°f
18: Observed 4 deep, medium pans of beans at 101°f in wic, pic stated they where made around 9am and cooled later, unsure when beans hit 135°f COS by having pic reheat beans to 165°f and starting the cooling process over, discussed proper cooling methods.
19: Observed roasted vegetables on the steam table between 80-90°f, pic stated the intension was to keep hot and place on plates, pic stated they were made t hrs prior. COS by embargoing and discussing.
A warning letter will requested due to violation being noted on two consecutive routine inspections.
20: Observed raw fish in ml cooler above 41°f, pic stated it was placed in the ml the night before from the freezer and had not been removed. Raw steakand raw chickenin bottom of the ml above 41°f, pic stated it was thawed in the wic on monday and the pans are moved to the ml every morning including the pans in question. Pic stated the raw items had not been out in prep all day. Left spare thermometer in the makeline during the remainder of the inspection and the ambient temperature never went below 50°f
COS embargoed raw fish- 1lbs, raw chicken - 5lbs, and raw steaks - 5 lbs. discussed proper cold holding and not keeping any tcs times in the make line until they confirm it holds food at 41°f or below. Strongly suggested having unit serviced.
31: Observed large, plastic tubs of cooked beans in wic with closed lids and no plan to assist in cooling further, refried beans observed in deep pans with closed lids that missed the cooling range (see #18)
Observed employee using water from the mop sink to use to cool lettuce - water must come from prep sink.
37: Observed employee cell phones and drinks above make line, can-opener Covered in debris
46: Missing appropriate drain plugs for 3 comp, did not see test strips.
48: Cold water turned off at hand sink next to the employee bathroom due to leaking plumbing - cold water must be available under pressure at all sinks and leaks fixed.
51: Employee bathroom missing hand soap
53: Fans and ceiling inwic has excessive build up, both ceiling and floor tiles ipdirty and in poor repair throughout kitchen. Openings above walk ins do not have screens and and doors to the back left open.
A warning letter will requested due to violation #20 being noted on two consecutive routine inspections. Provided applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Will return sometime within 10 days to ensure the correction of the observed priority item violations.