6: Observed employee leave cooking area, touch his nose and face and immediately return to the friers to pull food out without washing his hands between.. COS discussed hand washing with employee before he touched the food, employee washed hands, also discussed proper handwashing with pic.
14: Observed multiple employees go to the 3 comp and rinse dishes off and take the dishes back to the prep areas COS discuesed proper wash/rinse/sanitize with employees.
14: Dishmachine has a cl reading of 0ppm and does not appear To be working properly. Pic stated they will call someone for maintenance COS discused proper wash rinse sanitize
22: Pic has cabbage, cut lettuce, cut vegetables, and shelled eggs out on tphc with no time marking anywhere; near end of time before employees went on break all items where put in the pc instead of discarding. COS by discussing proper use of tphc And discarded foodm
- shelled eggs: 2lbs
- cut cabbage: 1 lb
- cut lettuce: 2lbs
- cut veggies 3lbs.
37: Raw chicken in closed containers thawing next to cardboard box of raw vegetables
37: Employees food in the wic next to cusomers food.
37: Boxes of food items stored directly on the floor in the wif
39: Observed someone drying off dishes with a wiping cloth.
39: Wiping cloths not stored in sanitizer throughput the kitchen.
44: Employees washing gloces instead of changing them.
Additional Comments
Item 6 was noted on 2 consecutive inspections, a revocation warning letter will be requested. Will send lic fact sheets via email and a food safety plan and let pic know im available to assist if requested or answer any questions.
A follow up will be done sometime within 10 days to ensure the correction of priority items 6, 14, and 22
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
COSRepeat
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display