3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations (date marking, raw meat storage, menu, etc.) and PIC was not knowledgeable about proper temperature requirements (cooling, reheating, holding, etc.) at time of inspection. Education was provided to improve food safety.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not easily accessible because it was blocked by a large shelf of cleaning products. The PIC immediately corrected the violation once it was identified.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw meats were stored over RTE foods in the preparation cold holding unit. The PIC immediately corrected the violation once it was identified.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (salsa, guac, pork, beef, chicken, tomatoes). Education was provided to improve date marking procedures.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menu lacks a proper consumer advisory for under cooked items. Education was provided to the PIC about proper consumer advisory.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Corrected During Inspection Working food containers not properly labeled (oils, etc.).
3717-1-06.1(K) / Insect control devices - design and installation.
Corrected During Inspection Improper use or placement of insect control devices. Sticky fly tape with dead flies was installed over the food preparation sink.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The rear door screen does not provide adequate protection from pests.
3717-1-03.2(G) / Washing fruits and vegetables.
Raw fruit and/or vegetables not washed before cutting (avocados).
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Improper storage of items in shed (paint, gasoline, weed killer, etc.).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors not clean in hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-August-2023
| Comments |
|---|
| A re-inspection will be conducted 8/25/23 to confirm that violations have been corrected. Reheating - Reheat products as quickly as possible. Foods must reach 165 degrees F within two hours. Recommend using the stove top. Cooling - Cool products as quickly as possible. Foods must reach 70 degrees F with two hours and 41 degrees F within 4 hours. Approved methods include: shallow pans, uncovered, ice as ingredient, ice bath, chill stick, etc. * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |