6: Observed employee handle phone and then handle food product without washing hands. Discussed proper handwashing.
14: 3 compartment not set up, only one drain plug. Manager stated they use the 1-compartment sink at the front of the store to wash. Discussed proper wash/rinse/ sanitizing proceedures, and told manager that they must immediately go get drain plugs and use the 3 compartment sink.
3 compartimentos no configurados, solo un tapón de drenaje. El gerente declaró que usan el fregadero de 1 departamento en la parte delantera de la tienda para lavar. Se discutieron los procedimientos adecuados de lavado/enjuelación/desinfectación, y le dijo al gerente que deben ir inmediatamente a buscar tapones de drenaje y usar el fregadero de 3 compartimentos.
20: All time-and-temperature-controled food in prep cooler above 41° Fahrenheit -see food temperatures. Prep cooler thermometer reads above 45° Fahrenheit, my digital thermometer read 47° Fahrenheit for the bottom and 55° Fahrenheit for the top of the cooler. All food out of temperature discarded by manager, discussed cooler needs to be fixed before putting food back in it.
31: Queso in prep cooler improperly cooler by placing in large container and placing in fridge. Will send cooling facts sheets.
46: No test strips, and needs drain plugs for 3 compartment sink. No hay tiras reactivas y necesita tapones de drenaje para el fregadero de 3 compartimentos.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Se realizará una inspección de seguimiento en un plazo de 10 días para verificar el cumplimiento de todas las infracciones de los artículos prioritarios.
Will email facts sheets regarding violations. Enviará por correo electrónico las hojas de datos sobre las violaciones.
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
OUT
6 Hands clean and properly washed
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips