6: Observed employees put on gloves and begin preparing foods without washing hands. Battery on soap dispenser is dead and there is no other soap available. CA:
8: Unable to reach hand sink due to blockage by coolers. CA: discussed with PIC.
8: No soap available at hand sink. CA: restocked.
14: Observed water dripping from air conditioning unit onto clean dishes above three compartment sink. CA: discussed with PIC. Had dishes recleaned.
20: Cooked ground beef at 50F, cooked pork at 45F, cooked pulled pork at 56F, boiled eggs at 52F, cooked black beans at 48F inside reach in cooler 1. Items were cooked on 5/1/24, 5/1/24, 5/1/24, 4/29/24, and 4/29/24. Ambient temperature of cooler is 50F. CA: embargoed 25 lbs.
26: Observed unlabeled chemical spray bottle with yellow liquid and unlabeled chemical spray bottle with green liquid under three compartment sink. CA: labeled.
26: Observed employee preparing raw chicken beside three compartment sink where dishes are being washed. Employee also cleaned around sink with raw chicken sitting there. CA: discussed with PIC and had chicken moved.
31: Cooked foods are being cooled in bulk plastic containers inside reach in cooler with the plastic lid on the containers.
34: No visible thermometer in reach in cooler.
37: Employees cutting raw beef on prep table beside employee drinks.
37: Container of raw beef and cutting board stored on top of trash can.
Additional Comments
No comments
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
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display