14: 3 comp sink not set up. PIC stated that the sanitizer section of the 3 comp sink is used to clean and sanitize active prep stations. Observed employees using wiping cloths to wipe down prep tables and washing and rinsing knife for prep of turkey and ham without sanitizing knife. PIC stated that they dont use sanitizer buckets, only the sanitizer sink. No sanitizer was present in the sanitizer section of the sink during this inspection. Instructed PIC to setup 3 comp sink to properly wash, rinse and sanitize. Sanitizer reading was 50 ppm.
21: No date on sliced cucumbers. Cucumbers were observed to be deteriorating in texture.
21: Catfish is dated 10/21/2024. Embargoed: 3 lbs.
21: Several items not dated marked that were prepped today by PIC. PIC stated that they just finished prepping a lot this morning. COS: PIC placed date on applicable items.
39: Observed employee wiping active prep station with wet wiping cloth and reuse it without placing it in a sanitizer solution.
47: Handsink has excessive rust and dirt buildup.
Additional Comments
A follow up inspection will be conducted within 10 calendar days to verify the correction of the listed priority violations in this report.
Email: saladsondemand@gmail.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
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