SUPERICA BRAVES #305

OBSERVED HAND SINK AT TRUCK NOT REACHING 100F

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet

EHS WILL FOLLOW UP TO VERIFY HAND SINK TEMPERATURE WITHIN 72HRS

OBSERVED WIPING CLOTHS STORED IN SANITIZING SOLUTION NOT BEING MAINTAINED AT THE PROPER CONCENTRATION FOR SANITIZING FOOD CONTACT SURFACES ON COOK LINE IN FRONT FOOD SERVICE AND ON COUNTER FOR TABLES

C/A: WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION BEING MAINTAINED AT THE PROPER CONCENTRATION FOR SANITIZING FOOD-/NON-FOOD CONTACT SURFACES

COS: SANITIZING SOLUTION REMADE TO PROPER CONCENTRATION

DID NOT OBSERVED MOST RECENT INSPECTION REPORT POSTED FOR PUBLIC VIEWING

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

NO TEMPERATURE MEASURING DEVICE FOR DISH MACHINE TO ENSURE PROPER TEMPERATURE FOR SANITIZING UTENSILS/EQUIPMENT

C/A: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature

OBSERVED PORK BELLY, BRISKET, MARINATED CHICKEN, SALSA, GROUND BEEF AND MULTIPLE OTHER TCS FOODS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN AREA. OBSERVED SHRIMP SKEWERS, RAW STEAK, SOUR CREAM, AND SHREDDED CHEESE CONTAINERS COLD HOLDING ABOVE 41F IN PREP TOP COOLERS 1 & 2 IN MAIN KITCHEN AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F

COS: ALL FOOD DISCARDED

OBSERVED GROUND BEEF HOT HOLDING BELOW 135F IN WARMER CAB 2 IN MAIN KITCHEN AREA

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

OBSERVED FACILITY USING TPHC FOR BRISKET, PORK BELLY, STEAK & CHICKEN STORED ABOVE GRILL IN GRILL PREP AREA, WITH NO TIME STAMPS. OBSERVED FACILITY USING TPHC FOR DICED GRILLED CHICKEN AND STEAK STORED ON COUNTER IN GRILL PREP AREA WITH NO TIME STAMPS

C/A: WHEN USING TPHC FOR HOT TCS FOODS, ALL FOODS MUST HAVE A TIME AND DATE STAMP TO INDICATE THE TIME IT WAS TAKEN OUT OF TEMPERATURE CONTROL AND/OR THE DISCARD TIME THAT EQUALS NO MORE THAN 4 HOURS

COS: FOOD DISCARDED

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS AND 6 REPORTABLE ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD

C/A: THE PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS AND 6 REPORTABLE ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD

COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY

OBSERVED ICE SCOOP FOR BULT ICE MACHINE STORED ON EXCESSIVELY SOILED TOP OF ICE MACHINE IN MAIN KITCHEN. OBSERVED EMPLOYEE WIPE DOWN CUTTING BOARD USED FOR PROTEINS WITH WIPING CLOTH BEING STORED AT 0PPM. OBSERVED SODA GUN AT BAR SOILED WITH DEBRIS

C/A: ALL FOOD CONTCT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: ICE SCOOP REMOVED TO BE WASHED, RINSED AND SANITIZED; CUTTING BOARD WAS REPLACED WITH A CLEAN ONE; SODA GUN CLEANED AND SANITIZED

WIC AMBIENT TEMPERATURE TEMPTED AT 45.3F - 45.5F, TEMPERATURE WAS CHECKED WITH 3 DIFFERENT THERMOMETERS INCLUDING, HANGING THERMOMETER INSIDE. THERMOMETER OUTSIDE, THERMOMETER ON CONDENSING UNIT

OBSERVED WIPING CLOTHS STORED AT BAR, IN MAIN KITCHEN, AND AT POS USED TO WIPE DOWN TABLES STORED IN SANITIZER BEING MAINTAINED AT 0PPM-100PPM (QUAT)

C/A: WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION MAINTAINED AT THE PROPER CONCENTRATION FOR SANITIZING FOOD AND NON-FOOD CONTACT SURFACES

COS: SANITIZER BUCKETS RE-MADE

OBSERVED REFRIED BEANS, CHARRO BEANS, AND BRISKET HOT HOLDING BELOW 135F IN WARMER CAB. 2 IN MAIN KITCHEN.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD PLACED IN OVEN TO REHEAT

OBSERVED SHREDDED CHICKEN BREAST NOT COOLING AT THE PROPER RATE IN WIC.

C/A: TCS FOODS SHALL COOL FROM 135F TO 70F IN 2HRS AND 70F TO 41F IN 4 HOURS

COS: CHICKEN REMOVED FROM CONTAINER AND PLACED UNCOVERED TO CONTINUE TO COOL; TAMALES UNWRAPPED TO CONTINUE TO COOL

OBSERVED BUTTER STORED ON CARTS AND SHELVES, SOUR CREAM STORED IN PREP TOP COOLER, AND SHREDDED CHEESE STORED IN PREP TOP COOLER 2 COLD HOLDING ABOVE 41F ON/NEAR GRILL LINE IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED GRILL CHICKEN BREAST AND SKIRT STEAK HOT HOLDING BELOW 135F ON SHELF ABOVE GRILL ON GRILL LINE

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

IN DISCUSSION WITH PIC AND COOKS, 2 PANS OF BEANS WERE OBSERVED COOLING IN WIC AND NOT ABLE TO COOL FROM 135F TO 70F IN TWO HOURS; BEANS WERE DONE COOKING AT 11:30AM, AT 2:15PM THEY WERE 108F AND 112F AND AT 2:57PM THEY WERE 85F AND 94F.

C/A: A FOOD SERVICE FACILITY SHALL ENSURE THAT TCS FOODS COOL FROM 135F TO 70F IN TWO HOURS

COS: BEANS DISCARDED

PIC UNABLE TO PROVIDE IN A VERIFIABLE MANNER THAT ALL EMPLOYEES ARE TRAINED IN FOOD ALLERGEN AWARENESS

C/A: THE PIC OF A FOOD SERVICE FACILITY SHALL BE ABLE TO PROVIDE IN A VERIFIABLE MANNER THAT ALL EMPLOYEES ARE TRAINED IN FOOD ALLERGEN AWARENESS

EHS WILL FOLLOW UP IN 72HRS

NO CFSM CERTIFICATION POSTED IN FACILITY

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

EHS WILL FOLLOW UP IN 72HRS

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS AND 6 REPORTABLE ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD

C/A: THE PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS AND 6 REPORTABLE ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD

COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY

OBSERVED EMPLOYEE DRINKING CUP STORED ON TOP OF CUTTING BOARD ON PREP TOP COOLER ON GRILL LINE IN KITCHEN

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

COS: CUP REMOVED

OBSERVED CHIP IN DRAIN OF HAND SINK IN MAIN KITCHEN ON GRILL LINE

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: EHS MADE PIC AWARE OF THIS

OBSERVED TACO SHELLS STORED UNCOVERED ON TABLE ON GRILL LINE IN MAIN KITCHEN. OBSERVED CORN ON COBB STORED UNCOVERED ON CART ON GRILL LINE IN MAIN KITCHEN. OBSERVED SEASONINGS STORED UNCOVERED ON SHELF UNDER GRILL ON GRILL LINE IN MAIN KITCHEN. OBSERVED CHEESE AND LETTUCE STORED UNCOVERED IN PREP TOP COOLER 3 ON GRILL LINE IN MAIN KITCHEN. OBSERVED PORK SKINS STORED UNCOVERED NEAR GRILL AND FRY STATION ON GRILL LINE IN MAIN KITCHEN. OBSERVED SHREDDED CHEESE STORED UNCOVERED IN WIC IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION IN A FOOD SERVICE FACILITY.

COS: FOOD COVERED

OBSERVED 3 ICE SCOOPS STORED ON TOP OF BULK ICE MACHINE SOILED WITH BLACK RESIDUE. OBSERVED BLACK SUBSTANCE ON SODA GUN NOZZLE IN BAR AREA. OBSERVED MARGARITA MACHINE NOZZLE WITH BLACK BUILD UP IN BACK KITCHEN BAR AREA.

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: ICE SCOOPS PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED, NOZZLES CLEANED AND SANITIZED

OBSERVED SEVERAL FLIES AND CRAWLING INSECT NEAR BACK BAR AREA AND DRINK SERVICE AREA/WAREWASHING AREA

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence