1: Numerous priority violations present, lack of knowledge regarding hot and cold holding temperatures as well as cooling procedures. Will email applicable fact sheets.
4: Uncovered drink cup containing drink stored on prep table in front of microwaves and open dry food. Eating and drinking may not take place in food prep areas; drinks should be in spill proof container and stored away from food and food prep areas.
14: Large JBL speaker stored on food contact side of clean plate. Food contact surfaces must be clean and sanitized and protected from contamination.
18: Large pan of refried beans stored unattended on shelf beside stove. Kitchen manager stated through interpreter they had been there for 3 hours. Food temped between 112 and 142 throughout. Advised reheating beans to 165 and cooling with ice bath/shallower pans and placing in walk in cooler or in a freezer to help rapidly cool from 135F to 41F within 6 hours. Will send cooling fact sheet.
18: 45 pound pan of ground beef in wic was cooked yesterday according to pic, temped no lower than 49F throughout. Embargoed. Food must be cooled from 135F to 70F in 2 hours and from 70F to 41F or less within 4 hours.
19: Queso in server area steam well temps 115F. Pic stated it was put there over 2 hours ago. Embargoed 10 lbs. Foods being hot held must be maintained at 135F or higher.
20: Salsa stored in large plastic bucket situated in ice bath temps 48F. Ice in bath only contacts bucket a few inches from bottom, most of salsa in bucket is above the ice in bath. Advised pic to place in wic to cool down and use shorter bucket/taller ice bath. Foods being cold held must be maintained at 41F or less.
20: To-go salsa cups with lids are portioned and stored on counter next to salsa ice bath. Temped 61F. Advised pic to place in cooler to cool to 41F or less. Foods being cold held must be maintained at 41F or less.
26: Several spray bottles containing light yellow liquid unlabeled on shelf under prep table across from wic. All toxic items must be properly labeled and identifiable.
31: Ground beef cooked yesterday was stored in deep pan with lid completely covering. Food did not reach 41F or less.
37: Employee drinks and phone stored near clean plates and dry goods
37: Employee drink stored directly beside and above customer food in makeline pc
45: Ice maker has pink residue present inside
Additional Comments
Will return for a follow-up inspection within 10 days from original inspection date. The focus will be on ensuring the priority violation(s) [items 1 - 27] are corrected. See Observed Violations page for comments regarding violations.
Jaliscomrr@hotmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
OUT
18 Proper cooling time and temperature
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
