6: Employees were switched stations without washing their hands or changing gloves their gloves.
13:
Raw beef being stored on the same refrigerator
shelf as chopped celery and cheese. Bread is
improperly stored in a drawer with cooking utensils .
Boxes of food stored on the floor in the Walk-in cooler in building #2.
14: Ice machine needs cleaning.
19: Chicken wings temp at 124F and lasagna 112F
20: Chopped bell peppers temp. At 55F
21: No date marking on cooked noodles, cooked greens and salads in the refrigerator .
34: Thermometers missing from refrigerator.
36: Live roach crawling on the food prep. table.
38: Employees not wearing hair restraints.
39: Wiping clothes not properly being used. There is no bucket of sanatizing solution. Employees are rinsing the wet cloths in the 3 compartment sink.
44: Gloves are not being used by employees properly. They are not switching out gloves when changing stations.
45: Food prep tables and equipment not properly cleaned. Seeing buildup.
53: Facility needs to be completely cleaned and old equipment that is not in use be removed.
Additional Comments
Safe Food Donation given.
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
NO
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
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
36 Insects, rodents, and animals not present
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
