1: Due to the amount of priority item violations noted, the pic does not have managerial control of establishment.
2: No one aware of employee illness policy. Emailing employee illness fact sheet.
6: Employees unable to wash hands due to not having hand soap at either hand sink in kitchen. No disposable hand towels at hand sink located near prep coolers. Employee is rinsing off hands at 3 comp sink. Discussed hand washing with pic and hand soap was placed at hand sinks prior to the end of inspection.
8: No soap at either hand sink and no disposable hand towels at hand sink near prep coolers. Soap as provided to hand sinks prior to the end of inspection.
8: Hand sink near dish machine has buckets and boxes stored in front of it.
13: Raw beef/pork stored above cooked eggs in wic.
14: No sanitizer level at dish machine, container was empty. Container was changed and there is still no reading. 3 comp sink must be used to wash rinse and sanitize food contact surfaces until dish machine is sanitizing. Permit will be up for revocation due to this priority item violation being noted on 3 consecutive inspection reports in a row.
20: Cooked chicken prepped over 24 hours ago located in ric above 41°F. Embargoed
26: Floor cleaner stored on top of cooking pot.
33: Ribs thawing at three comp sink.
37: Boxes of sauces stored on floor in storage area.
37: Employee drink stored on prep table.
39: Green wet wiping clothes stored on make line and prep table.
41: Utensils stored in room temperature water.
42: Cooking pot store on floor near exit of kitchen.
43: Boxes of single service items stored on floor in storage room.
43: Single service items near prep cooler not inverted.
55: Permit posted is expired.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Emailing applicable fact sheets to operator regarding observed priority item violations. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
Repeat
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used