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07/13/2021
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
The following areas needed additional active managerial control from the person in charge at the time of inspection: cold holding, employee hand washing practices and procedures, and sanitization concentrations.
Corrective action: discussed the above topics with the person in charge.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee was observed walking from the cook line to the walk-in refrigerator, and then returning without first washing their hands on multiple occasions.
Corrective action: discussed proper hand washing procedures with the person in charge.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
A cook line employee was observed cracking raw shelled eggs and then touching refrigeration handles with a contaminated glove.
Corrective action: discussed glove contamination with the person in charge.
A container of raw, ground chorizo was stored above cooked potatoes in the two door reach-in refrigerator located across from the cook line.
Corrective action: the container of chorizo was relocated to the bottom shelf of the refrigeration unit.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following time/temperature control for safety food items measured greater than 41° F in the single glass door reach-in refrigerator located in the front servers area: cottage cheese (46° F), ranch dressing (49° F), and salsa (46° F).
Corrective action: the above items were discarded (see voluntary condemnation).
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
Multiple buckets of cooked potatoes did not have proper date marking labels in the walk-in refrigerator.
Corrective action: discussed proper date marking with the person in charge.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
An asterisk was located next to hamburgers and cheese burgers on the children's menu indicating that children can be served undercooked ground beef.
Corrective action: discussed and provided consumer advisory guidance via email to the person in charge.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
Multiple damp wiping cloths were not properly stored in sanitizer buckets on the cook line.
All sanitizer buckets tested within the facility measured less than 50 parts per million chlorine residual.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
A torn door gasket was observed at the two door reach-in refrigerator located across from the cook line.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
The atmospheric vacuum breakers located at the facilities mop sink was leaking.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
The trash cans located in the women's restroom did not have lids.
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