4: Observed employee eating apple in kitchen and resume food prep.
6: Observed employee walk in from outside and resume food prep without washing hands
20: 20lbs of chicken wings, 10lbs of sausage crumbs, 20lbs of Parmesan cheese, 6 cases of cheddar jalapeno cheese, 75lbs of pepperoni in walk in cooler not within proper cold holding temp range. Recieved an ambient temp with my thermometer of 67 degrees. Thermometers in walk in cooler were also at that temp. Pic stated those foods had not been prepped with and stored in walk in cooler since last night.
22: No time policy marked for pepperoni pizzas. Pic marked pizzas as they were just made 15 min ago. This is a repeat violation, a warning letter will be requested.
26: Chemical spray bottle stored directly on side of trash can. This is a repeat violation, a warning letter will be requested.
37: Numerous employee drinks stored on food prep tables throughout kitchen
49: Water at hand washing sink leaking continuously
53: Black mold on ceiling vents in kitchen
56: Most recent inspection not posted. 2022 inspection posted. Will request a warning letter.
Additional Comments
A complaint was called in to our department regarding a customer observing employees smoking cigarettes out front then immediately enter kitchen and being food prep without washing hands. Made pic aware of complaint. Discussed proper hand washing.
I will be back within 10 days to verify all priority item violations have been corrected. A warning letter will be requested for repeat violations. Will send applicable food safety fact sheets and discuss a food safety plan.
Embargoed cheese sticks 100lbs. 3 bags of wings, 2 bags of sausage crumbs, 6 cases of cheddar jalapeño cheese, 75lbs of pepperoni, Jjvstore4@outlook.com Jordanjacobsventures@outlook.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
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
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
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
NA
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Repeat
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
