1: No manager present, employee was unable to discuss cold holding temps and cook temps, active managerial control needs improving, and employee is not ansi certified.
2: No employee health and employee was unable to discuss symptoms and dignosis.
4: Open employee drink cup stored on active prep table.
6: Multiple tasks are being changed. Observed employee prepping chicken in sink then went and handle customers inner part single serve container without washing hands first.
8: Hand sink by deep fryers does not work.
8: No paper towels at either hand sink. Also one hand sink is obscured with with a fan setting in it.
19: Cooked chicken wings in pan under no temp control on cart were 90 degrees. Employee made the decision to embargo.
20: All tcs foods in wic were 47 degrees. All foods have been here since they opened except prepped wings (see cooling). Advised pic to call a tech. In the mean time I advised him to keep the wif door open to cool it down.
34: No working thermometer for wic
43: Single serve containers are not stored inverted.
45: Fryer baskets have built up cooked on grease.
46: No test strips available.
47: Sides of fryers and all equipment are extremely dirty.
53: Floors and walls are very dirty.
53: Back door is propped open.
Additional Comments
Discussed implementing a Food Saftey Plan in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the FSP
I will return within 10 days to verify all priority violations have been corrected.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
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
34 Thermometers provided and accurate
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean