| 2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Employee observed eating in the kitchen area. Designate an area for employee meals that is away from exposed food, clean equipment, utensils, linens and single-service / single-use articles. had employee move to dining room Correct By: 07-Feb-2022  |
| 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 chopped pork sitting directly on top of raw eggs in left 3 door unit Separate different types of raw animal foods from each other 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. Had operator relocated chopped pork Correct By: 07-Feb-2022 |
| 3-501.16 (A)(1) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT HOLDING Priority Item Corrected During Inspection Enchilada sauce, chopped beef in steam well being hot held at 122,120 °F. Operator was serving enchidad sauce on a plate. Operator stated they put out the enchilada sauce and hour and a half earlier, beef cooked an hour earlier. Beef into small of a pan that allowes sream / heat to escape from steam well. Maintain time/temperature control for safety foods (TCS) at 135°F or above. had operator reheat o 165 before service. Use large enough pan to trap heat in steam in wells. Correct By: 07-Feb-2022 |
| 3-501.17 (A-C) / READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DATE-MARKING Priority Foundation Item Corrected During Inspection Rellenos in right 3 door unit is improperly date marked. No date marking observed. When asked when rellenos were made employee stated last Saturaday. 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.)had operator date with appropriate date label. Correct By: 07-Feb-2022 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item Corrected During Inspection No current food / refrigeration temperature log available. last temperature logs observed on Octber 31 2021. Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Start new logs today Correct By: 07-Feb-2022 |