1: There is no active management control due to number of violations I found.
6: No hand washing observed during inspection.
8: Hand washing sink was blocked by trash container and it was having cleaning sponge made of metal.
11: Observed severe dented can , let the pic to remove it from the can shelf.
13: Food was mixed up , the raw chicken along with raw meat on the same shelf, discussed the importance of separating food to the pic.
20: The cocked chicken was temp at 45°out of the wic , i emborged around 5 bounds , mentioned that to the pic.
22: There is no written policy for the noodles that we’re supposed to held under time. There was also a time from 11 to 3 taped on the shelf but the noodles were in place at 10:45 am.
37: Employees drink was at the prep area.
Also fried chicken was used on raw chicken cardboard boxes.
39: Wet wiping cloth was out of sani bucket.
42: Handles of scopes in contact with food items in several containers.
46: No test strips available
53: Floors was dirty and sticky.
Additional Comments
Received a complaint about food being prepared outside and buzzards in the parking lot near the food. After discussing with the owner and the young lady, they stated that the food was garbage that they were not using it to serve. We discussed that all food and garbage left outside must be covered before it is taken to the dumpster. They can no longer wash the floors inside the facility and push the water outside, the floors have to be mopped and run out with a mop, not push the water outside. There is a definite area where water and grease has drained into below lying area in behind the facility. Did not see any buzzards.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
