21: Obsereved cooked chicken in both walk-in cooler and freezer all without date marking - pic stated that some was made last thursday and other made yesterday. Pic stated they batter the chicken, fry it, cool it, then portion it into smaller bags and freeze the same day. Pic stated that they move older bags to the front of the freezer and newer ones to the back. COS asked pic which bags where made last week and those bags where discarded. As it was coming up on the 24hr mark for the other bags, pic and employee date marked all other bags. Discussed date marking with pic and will send a fact sheet - ALL ready to eat food MUST be date marked within 24 hrs of prep, and must be date marked even if used in less than 7 days, and if portions are combined from different days the oldest date must be present. Discussed freezing only pauses date marking 7 days it does not start the 7 days.
34: No thermometer in the white fridge by the back door,
37: Observed Cardboard boxes of food stored directly on the in the walk-in cooler and freezer. Observed raw Chicken in a closed container Above and next to uncovered ready to eat foods in the wic
41: Observed knife stored directly between the prep cooler and table
53: Observed: airvents in kitchen missing cover and dirty, floor tiles damaged around fryer, fan dirty in wic and dripping water in the door way (not observed dripping on the food)
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
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
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
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
OUT
21 Proper date marking and disposition
COS
Observations
IN
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean