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8: 160 Observed a food employee touch their personal belongings then apply gloves without washing their hands and engaged in food preparation. Employee was instructed to wash their hands.
Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
16: 1770 (A) Observed four tongs soiled to the sight and touch. Items were relocated to be washed, rinsed, and sanitized.
Corrective Actions: Food contact surfaces must be clean to the sight and touch.
22: 0820 (A2) The following time/temperature control for safety foods were found cold holding at improper temperatures overnight in the prep unit near the two compartment sink: 1) a container of commercially processed salsa 47'F, 2) a container of shredded cheese (48'F), 3) a container of sour cream (47'F), 4) a large container of sour cream (44'F) on the bottom shelf. Items were discarded.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
28: 3330 Observed two spray bottles with bleach and peroxide which are toxic chemicals. During the inspection the person in charge labeled the items during the inspection.
Corrective Actions: Properly label working containers of toxic items with the common name.
47: 1570 Observed the prep unit (48'F) near the two compartment sink not holding the required temperature of 41 degrees or less. Person in charge will contact a technician to evaluate the unit.
Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
55: 3170 Observed the following: 1) a crack in the ceiling by the two compartment sink, 2) ceiling tiles need to be adjusted, 3) missing light shield by the exterior door.
Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
55: 3180 Observed the walls behind the cookline, ceiling (to include vents) in the back of the house in need of deep cleaning.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
56: 3140 Observed two employee jackets, a lunch box, two beverage containers, and a hat stored near single services articles and food on the shelving units in the dry storage area. Items were relocated.
Corrective Actions: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.
Facility will be renovated soon- informed the person in charge to submit the required paperwork to the Health Department.
1) Direct connection exists at the 3 compartment sink sewer line
2) Seal wood in the cabinets
3) Scored cutting boards - not used with food.
4) Monitor WIC temperature- place TCS food (cheese) on ice.
5) Exterior door is not self closing.
| Description | Temperature | State of Food |
| Mozzarella cheese- Pizza station | 39 °F | Cold Holding |
| Pre-cooked roast beef- cold holding drawer | 39 °F | Cold Holding |
| Cold Holding | ||
| Pre-cooked chicken - cold holding drawer | 38 °F | Cold Holding |
| Crumbled sausage- Pizza station | 40 °F | Cold Holding |
| Nacho cheese | 147 °F | Hot Holding |
| Commercially processed pizza sauce- Pizza station | 38 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | Chemical | 200 | Oasis Multi Quat | 67 °F | ||
| Sanitizer Bucket | Chemical | 298 | Steramine | Quaternary Ammonium | 70 °F |
| Description | Temperature |
| Walk in Cooler- (door opened for a while- re-arranging) | 42 °F |
| Pizza prep unit | 38 °F |
| Walk in Freezer | 8 °F |
| Cold holding drawers | 38 °F |
| Prep unit near two compartment sink | 48 °F |