6: Observed cook change tasts several times and touch face without changing gloves or washing hands. Discussed proper use if gloves and hand washing frequency. Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to assist with developing the RCP.
8: No soap at front hand sink. Pic placed dish detergent at hand sink to be used for washing hands.
14: After 3 attempts dish machine did not reach a minimum temp of 160 degrees F. Dish machine was in use. Pic stated they are going to use the dish machine to wash dishes and then sanitize dishes in the back at the 3 comp sink. Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to assist with developing the RCP.
Due to this priority item violation being noted on three consecutive inspection reports in a row, permit will be up for revocation.
22: Shelled eggs on tphc policy. Time above eggs said 8am and 12 pm. Embargoed shelled eggs.
26: Spray bottle with clear liquid inside not labeled hanging above single service cups. Chemical spray bottle hanging beside sugar packets at bar area. Pic stored spray bottles properly and labeled the one bottle that was not labeled.
41: Handle of ice scoop laying on ice at the back drink station.
50: Grey water from back hand sink is spilling on floor when draining from underneth hand sink.
Additional Comments
Discussed complaint with Donald Parker GM. Did not observe employee handle raw meat with gloves and then handle clean plates, but did observe employee changing tasks and not changing gloves or washing hands. Educated and discussed glove use and hand washing procedures. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
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
OUT
6 Hands clean and properly washed
COSRepeat
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
COS
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
Repeat
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
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
Observations
IN
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
