13: Multiple pans of uncovered raw chicken stored above and directly beside ready to eat foods and raw beef in wic. Cos by providing training on proper food storage and pic rearranging food to follow advised hierarchy. Food storage poster is posted on wall.
14: Observed employee wash utensils and pan with soap and rinse off before allowing to dry. Cos by discussing wash rinse and sanitize procedure, employee redoing dishes.
19: Pork cooked within past 4 hours stored in pan on prep table. Asked pic what it was for, pic stated it was being used to fill orders as they are received. Cos by pic placing pork in prep cooler to cool down, discussed keeping tcs foods at 135F or higher rather than storing at room temp. Advised pic could alternatively cool and cold hold tcs foods at 41F or less after being prepared.
21: Cooked chicken in wic was cooked 2 days ago per pic. Cos by embargoing 4 lbs, discussed date marking cooked foods and using or discarding within 7 days.
33: Raw ribs thawing in standing water in 3 comp sink. Advised pic to thaw using cool running water.
37: Food intended for employees stored alongside food items intended for public throughout wic. Advised pic to separate foods.
41: Spoon stored in pan on non running room temperature water by rice pot.
Additional Comments
No comments
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
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
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
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display