6: Observed employee go between cleaning tasks and back to food prep tasks without washing hands. COS by discussing proper handwashing.
8: Hand sink was did not have soap, employee stated they use the 3 comp for handwashing, COS by discussing proper use of hand sinks and 3 comp
14: Observed employee take a dirty plastic tray to the 3 comp (not set up) wash it with soap, rinse, not sanitize, and dry it off with a towel. Cos by discussing proper wash/rinse/sanitize method, pic set up 3 comp, cl 50ppm.
19: Observed scrambled eggs in warmer tray at 120, 25minutes, Cos embargo.
48: No hot water and hand sink.
55: 2022 permit posted.
Additional Comments
#8 and #19 have been marked on 2 consecutive occasions, a revocation warning letter will be requested and fact sheets and a food safety plan will be sent via email, let pic know i am available to help.
Hitesh77013@yahoo.com
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
COS
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
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
NA
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
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
48 Hot and cold water available; adequate pressure