1: Pic is unable to answer basic food safety questions. Did not know cooling, hot holding, cold holding, cooking temps. Discussed with pic all of the above and will be sending fact sheets.
18: Pic thawed pork in standing water for 2 hours, then placed in wic. 4 hours had past and it was 50 degrees. Corrected by discussing proper thawing and cooling procedures. Embargoed pork.
20: Ham cold holding out of temp in container with very little ice. Mac and cheese and cooked greens were let sitting out unattended on make line cooler not in temp. Corrected by discussing proper cold holding temps with pic and discarding. Grilled onions sitting out below grill out of temp. Corrected by pic placing back in wic to cool down. Discussed possibly using time as public health control for onions.
21: Roast beef was date marked at 12/18 on make line cooler. Corrected by discussing proper date marking with pic and embargoed. Warning letter will be requested due to this priority violation being noted on two consecutive inspections.
26: Chemical spray bottles were stored next to food wrapping paper. 2 clear liquid spray bottles were not properly labeled.
33: Wrapped beef sitting out unattended thawing on tray.
37: Employee drinking cup sitting on top of cutting board on make line.
56: Most recent inspection not posted.
Additional Comments
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the RCP. Provided applicable fact sheet to operator regarding observed Priority Items.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COSRepeat
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
OUT
26 Toxic substances properly identified, stored, used
COSRepeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
