6: Observed employee use personal phone then pit on disposable gloves to resume food prep without first washing hands. Employees must wash hands before returning to food prep after touching personal items/clothing or changing task. Will email hand washing fact sheet.
8: Rear hand wash sink has no soap. Pic restocked with soap. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
14: 3 comp sink partially set up with clean water in left comp and soap water with dishes present in center comp. Asked pic to demonstrate proper sink set up, did so with 400ppm Qa. All food contact surfaces and utensils must be washed, rinsed, sanitized, amd air dried. Will email demonstration of knowledge fact sheet.
19: Steak patty and chicken tenders in warm trays and pulled pork in hot well all temp below 135F. Steak and pulled pork were over 2 hours old, embargoed 4 lbs.
Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.
20: All tcs food in prep cooler by tea dispenser temps above 41F, ambient temp of cooler is 50F on Thermapen. Pic stated food has been stored in there since last night or longer. Embargoed 8 lbs. All cold tcs foods must be held at 41F or less.
34: Built in thermometers on both wics not functioning, no thermometer present inside either.
39: Wiping cloth stored in bucket of water reading 0 ppm sanitizer
41: Utensil stored wedged between pan and wall of hot well
56: Inspection from 2023 posted
Additional Comments
Kyahhss123@icloud.com
Follow up inspection will be performed within 10 days of initial inspection date to verify all priority violations have been corrected.
Will email demo of knowledge and hand washing 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
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Repeat
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
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