6: Observed a server with returned food plate, after she dumped the food on the trash can , she didn’t washed her hand , then she was going back to serve on the dining are again, cos by let her washing her hands and discussed with pic the proper hand washing and it should be done on regular basis between tasks.
13: Observed in wic they stored rte meat right beside the raw chicken on the same shelf, cos by relocating and explaining to the pic the process of the proper separation of food , this happened on a two consecutive Inspection, a warning letter will be issued to the pic .
20: Tomatoes sliced was out side the make line cooler, by temperature it was 57 , embargoeed around 2 bounds , cos by telling the pic that you shouldn’t put any tcs away from the make line cooler by any means, also a warning letter will be issued due to having the Same violation on two consecutive inspections.
35: All the suger and beans contaiers was not labeled.
36: A lot of flies on the kitchen.
37: Employee water bottle was on the prep table, cos by relocating.
52: There food debris on the floors and around the garbage cans.
53: Walls on the kitchen has a lot of sticky fatty residue.
Additional Comments
Embargoed 2 bounds of sliced tomatoes, it was at 57°.
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
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
OUT
13 Food separated and protected
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display