6: Observed employee go into wic, come out, and resumed prepping on cook line without washing hands first. Corrected by discussing with pic.
7: Observed employee with bare hands grab potato skin from fryer and place on plate. Corrected by pic having employees use gloves.
8: Cook line hand sink is blocked by large ric on rollers. Pic corrected by removing ric.
15: Observed employee return steak from customer to kitchen to be cooked from med well to medium. Cook took steak and placed on grill to cook further. Corrected by discarding steak and having them cook a new steak. Discusswd with pic that when food leaves the kitchen it cant re enter to be cooked further.
37: Employee drink stored above food items in mid wic.
49: Hand sink on cook line has a leak.
53: Washroom wall has damaged/worn wall
55:
56:
Additional Comments
Provided applicable fact sheets to operator regarding observed Priority Items
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
COS
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
OUT
15 Proper disposition of unsafe food, returned food not reserved
COS
Observations
IN
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
NA
22 Time as a public health control: procedures and records
Compliant
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
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
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
