20: Sausage, egg and cheese burrito was held overnight and temperature is not reaching 41 degrees or below.
22: Establishment has written procedures to when food was cooked, but does not have label on food for what time food was taken out of temperature control and the 4 hours its supposed to be discarded.
31: Person in charge stated the eggs that was cooked today was placed on rack to cool once it’s finished cooking. She sat them on rack for about 10 minutes then placed them in metal pan and put in refrigerator.
34: No thermometer was in drink cooler once inspection started.
37: Rolled up Open bag of yeast and donut mix . Please place in container with lid. Bagis not properly sealed
41: Scoop stored in bag of yeast with handle touching food. Please make sure handle is not touching food.
51: Toilet in restroom is dirty. Please clean.
52: Dumpster lid is missing. Dumpster is not properly closed.
Additional Comments
Burittos were discarded.
Sausage patty and cooked bacon have been sitting in the oven for an hour with the heat turn off (according to person in charge ). Sausage patty temperature was 89 degrees F. I told person in charge to take out oven an place in refrigerator since its only been 1 hour since food finished cooking.
I asked person in charge how do she wash her dishes using the 3 compartment sink. She demonstrated how she wash and rinse her dishes. I asked "when do you use your bleach"? She said onlywhen something has oil on it. I informed her that she must use bleach each and every time she wash her dishes. Intold her to follow the wash,rinse and sanitize labels on her sink.
Cooling Method: cooling starts when food reaches 135 degrees F. On e food reaches 135 degrees F, you have 2 hoursto get foodto 70 degrees F. Once food reaches 70 degrees F, you have 4 hours for food to reach 41 degrees or below.
I will email Person in charge the cooling fact sheet.
I spoke with owner of building about replacing the dumpster. He stated that he called two months ago and follow up with them once a week after that . They told hi, that they can not replace the lid but they can replace the dumpster and to give them time to come out and replace dumpster.
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
IN
13 Food separated and protected
Compliant
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
COS
Observations
OUT
37 Contamination prevented during food preparation, storage and display
