8: Observed over flow of dishes placed in the hand sink. Also observed that the front area does not have a hand sink but food prep is taking place. COS Dishes were removed from the sink by pic and pic provided on site training to employee. Discussed with pic that food preperation must cease up front until either a hand sink is added or preperation is moved to the kitchen - if they decide to add a hand sink then propsed floor plans must be submitted for approval prior to the work being done; if moving food preperation to the kitchen then propsed floor plan must be submitted for approval prior to work being done.
26: Observed an unlabeled spray bottle of clear liquid sitting on top on baking equipment in the kitchen and one above the prep counter, COS pic confidently stated both were water and labeled the bottles.
37: Observed a muffin with bites in it sitting on the prep counter with other muffins, an employees yeti sitting on top the make line ext to baked goods
Additional Comments
A warning letter will requested due to violation #8 being noted on two consecutive routine inspections. 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 Provide applicable fact sheets to operator regarding Priority Item Violations via email.
See notes under violation #8 regarding food prep up front - food prep ceased and pic stated they will move everything to the kitchen and will send me a floor plan via email, left my contact card.
Email: panaderiajaliscotn@gmail.com
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
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
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
IN
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
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
