6: Violation: Employee wiped hands on soiled rag hanging from apron.
Action: COS. Reviewed proper handwashing with PIC
19: Violation: Container of rice sitting under hot hold table temping at 61 degrees.
Action: PIC states it was moved from WIC around 12:30-1. Had PIC move back to WIC to begin cooling down and reviewed proper hot/cold holding with PIC
20: Violation: Raw chicken, pork, pineapples, all sitting out on cart beside grill line for easy access temping at 60-65 degrees.
Action: PIC states they had been placed out around 12:30-1. Had PIC move these items to WIC to begin cooling down.
22: Violation: Bowls of salsa sitting out on serving trays ready to be taken out to diners.
Action: Reviewed proper time procedures if not going to keep salsa in cold holding temperature setting. Talked about keeping bowls of salsa in RIC
26: Violation: Unknown chemical in spray bottle stored beside fountain drink mix boxes.
Action: PIC poured out the chemical
33: Frozen fish stored on mobile rack in middle of kitchen
34: A few coolers and WIC are missing thermometers
37: Handle of scoop is stored down in ice machine at server station
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
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display