1: Due to several priority violations, managerial control is not established. Will send applicable fact sheets.
14: Dish machine reading 10 ppm cl after three runs. Sanitizer jug is nearly full. Cos by establishment using 3 comp and quat to perform ware washing. Picnstated he would call for service on dish machine to have it dispense between 25 and 100 ppm chlorine.
18: Pan of rice completely covered cooling in wic for 2 hours per pic temps 95F. Cos by pic reheating rice to 165F within 2 hours and restarting cooling process. Advised pic to cool partially uncovered and/or use walk in freezer.
19: Upon arrival observed pan of cheese dip stored on top of pan in steam well. Dip temped 135F. 25 minutes later, dipnwas still stored on top of pan in steam well and temped 130F. Cos by pic returning to dip to stem well to heat up to 165F within 2 hours. Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.
21: Pan of hot dogs in bottom of produce pc dated 3/25. Cos by embargo 1 lb, discussed using or discarding all ready to eat foods wothin 7 days of opening or prepping.
26: Unlabeled spray bottle of yellow liquid stored under 3 comp sink. Advised operator that all chemicals must be identifiable and labeled if not in original container.
42: Plates and bowls stored on table beside prep cooler and on counter have no overhead cover and are not inverted. Advised pic to store them with food contact unexposed.
52: Bag of garbage laying on floor under hand sink near back door, remained there throughout inspection. Advised pic to have it taken out.
53: Excessive dust build up on fan blade covers and ceiling in wic
53: Pieces of floor tile missing in wic
Additional Comments
Follow up inspection will be performed within 10 days of initial inspection. The focus will be on ensuring priority violations (1 - 27 on report) have been corrected.
Will send applicable fact sheets as well as Food Safety Plan template.
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
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
COS
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
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
