6: No hand soap or paper towels present at any sink in kitchen, employees unable to wash hands properly. Cos by pic stocking soap and paper towels at 2 comp sink and designating one side as hand sink n
8: Two compartment sink being used as hand wash sink but has no soap or paper towels present. Sink does not have splash guards installed, ice present in one sink bowl suggests it’s used as dump sink. Cos by pic placing soap and paper towels at sink, ordering splash guards to properly protect and designate one compartment of sink as hand wash side. Will return within 10 days to verify.
13: Raw ground beef stored above open flat of shell eggs and box of tomatoes, another flat of eggs stored above ready to eat food in ric. Cos by pic reorganizing ric to properly store raw foods on one side, ready to eat foods on the other side. Food storage poster posted on ric door.
14: Pic stated dishes are washed rinsed sanitized in 3 comp sink then placed in residential dishwasher to be washed and rinsed again. Provided training to only wash rinse sanitize in 3 comp, or wash rinse in dishwasher and sanitize in 3 comp sink. Will email demo of knowledge fact sheet.
41: Bowl with no handle stored in ice machine being used as scoop
41: Scoop stored in sugar with handle contacting food
46: No Qa test strips available. Pic placed order for some during inspection
Additional Comments
Follow up inspection will be performed within 10 days of initial inspection date to verify all priority violations have been corrected.
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
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
COSRepeat
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
IN
21 Proper date marking and disposition
Compliant
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
Compliant
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips