| 2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Employee observed eating in the kitchen area. Observed employee eating on a food prep table in kitchen Designate an area for employee meals that is away from exposed food, clean equipment, utensils, linens and single-service / single-use articles. Correct By: 12-Oct-2020  |
| 2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Employee personal beverage(s) observed on a dry storage food rack above stored foods. Employee(s) may only drink from a "closed" beverage container in a "designated area" that will prevent the contamination of food, equipment, utensils and other food related supplies. Set up designated areas for personal beverage storage. Correct By: 12-Oct-2020 |
| 3-302.11 (A)(1)(a-c)(A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection No separation between different raw animal foods. Raw beef scraps stored on top of avocados in food prep area. Separate different types of raw animal foods from each during storage, preparation, holding and display by- (1) using separate equipment for each type; (2) arranging each type of food in refrigeration so that cross contamination with one type to another is prevented; and (3) preparing each type of food at different times or in separate areas. Correct By: 12-Oct-2020 |
| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item Salsa's in service refrigeration being cold held at 44-46°F Refrigeration observed iced up. Rolled cheese enchiladas observed held at room temperature a 56F on top of prep unit. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Replace salsa and use ice bath. Relocate cheese enchiladas to refrigeration. Correct By: 12-Oct-2020 |
| 3-501.17 (A-C) / READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DATE-MARKING Priority Foundation Item Beef, pork soupp in WIC is improperly date marked. No date marking observed on foods prepared on 10/10 according to operator. Ready-to-eat time/temperature control for safety foods prepared and held in refrigeration for more than 24 hours must be clearly marked to indicate a consumption or discard date of 7 days or less. (7 days = date of prep + 6 days.) Correct By: 12-Oct-2020 |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Debris build up observed on knives stored as clean on knife rack. Maintain food contact surfaces of equipment and utensils clean to sight and touch. Wash sanitize knive rack. Only use for clean wares. Correct By: 12-Oct-2020 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item Repeat No current food / refrigeration temperature log available. last observed temp logs were in Sept 2020 Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Start new logs today Correct By: 12-Oct-2020 |