13: Bag of onions stored directly on top of raw chicken gizzards in wic. Discussed proper food storage and hiarachy.
14: No sanitizer available to wash, rinse, and sanitize dishes on premises. Closed facility down due to imminent health hazard. Pic went to store and purchased sanitizer. Facility is now able to operate again.
20: Bucket of raw chicken and bucket of raw fish in black fridge next to frying station not in proper cold holding temp range. Pic stated he just placed those buckets in there from wic about an hour ago. Discussed proper cold holding and had pic relocate both buckets back to wic to cool down. Fridge is not keeping proper cold holding temp. Ambient temp of 55. Please do not use this fridge until is has been worked on and reading cold holding temp of 41 or below.
37: Employee open drink can stored on food prep table.
39: Wiping cloths not stored in sanitizer bucket.
41: Scoops with no handles touching food product being stored and used in seasoning containers.
45: Excessive dirt and debris build up inside and outside all coolers.
53: Excessive ice build up on floor in walk in freezer. Floor and walls throughout entire establishment is excessively dirty.
Additional Comments
Closed facility down due to no sanitizer on premises, which is an imminent health hazard. Only one employee working at the time, pic went to store and came back with jug of cl. Facility is back open again and able to operate. I will be back out within 10 days for a follow-up inspection to verify all priority item violations have been corrected. Will send applicable food safety fact sheets.
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
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean