4: Observed employee drinking at the dishwashing area while handling dishes.
13: Observed raw eggs stored over RTE food and bottled drinks.
14: Dishwasher is not sanitizing. Must sanitize all dishes in the 3-comp sink.
17: Cheese dip being reheated in steam well. Instructed PIC to reheat on stove to at least 165 degrees F. Cheese dip has been warming for 30 minutes and it was 95 degrees.
20: Raw eggs in RIC at 48 degrees. Embargoed 1 dozen.
21: Hot dogs in RIC with no date, opened either Friday or Saturday. COS by training PIC.
26: Spray bottle of windex not labeled. Can of bug spray stored with cleaners.
33: Raw sausage thawing in pan in kitchen.
35: Bulk sugar not labeled in stock room.
37: Chips stored directly under soap dispenser at handsink. No splashguard at handsink right next to chip.
41: Ice scoop buried in ice. Knife stored between wall and 3-comp sink.
43: Aluminum pans stored upright and uncovered in stock room.
45: Storage shelved with can goods are plywood, unsealed.
53: Floor in poor repair at WIC.
Additional Comments
Tiliche@live.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
COS
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
