| TEMPERATURE OBSERVATIONS |
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Cooked chicken/Hot-Hold Unit |
145.00 F |
Reheated Sofritas/Hot-Hold Unit |
199.00 F |
Chopped taco lettuce/Cold-Hold Unit |
39.00 F |
| Mozzarella cheese/Cold-Hold Unit |
40.00 F |
Corn,cilantro,lime,onion/Cold-Hold Unit |
34.00 F |
Sofritas/HotH Online |
193.00 F |
| Qua camole/ColdH online |
40.00 F |
Tomato Salsa/ColdH online |
38.00 F |
Salad Lettuce/ColdH online |
39.00 F |
| Sealed bag Sofritas/Walk-In Cooler |
39.00 F |
Chopped Taco Lettuce/Walk-In Cooler |
37.00 F |
Cooked Pulled pork/HotH online |
212.00 F |
| Cooked Pulled Beef/HotH online |
209.00 F |
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 8 |
Observed foodworker on main prep service line did not wash hands between glove change.
The PIC had to remind a new food worker to wash her hands between glove change. (P) (COS) |
| 39 |
Door of ice machine was left propped opened. (C) (COS) |
Inspection
Comments |
On 4/3/24 I received a phone call from a mom who’s 17 year old daughter was experiencing vomiting and diarrhea after consuming a burrito bowl consisted of (black beans, white rice, Sofritas, romaine lettuce, corn, tomato salsa and quacamole) at 7 pm by 2am symptoms started...her prior meal was lunch at high school in Westport. Online prep station orders are typically made within 10 minutes after orders are placed. The item is then placed in a sealed paper bag and Moved to the customer pick up rack that is not under control temperature. The PIC stated that sometime if customer is late picking up order the will have to remake the order. The Sofritas comes in already cooked and bagged placed in WIC, then placed in reheating water bath unit set at 190 F. Lettuce comes in fresh and have to be washed then chopped and stored away for the days order. Tomatoes comes in cut in a sealed container, bottled lime juice is used to make the corn, onion and cilantro mix. After chicken and beef is cooked different cutting boards are used to cut cooked meats into to bite size portions then they are placed into a hot holding unit. They're two separate working food prep stations the front service area for walk-in orders and the online food prep station for online orders. |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
