4: Employee open cup of coffee storedbeside steam table. Corrected by discarding and discussing with pic.
6: Employee washing dishes is handling dirty dishes than unloading clean dishes from machine and not washing hands in between. Also, employee chopping tomatoes with gloves went into wic came out and resumed chopping without changing gloves and washing hands. Corrected by discussing with pic.
13: Pan of raw uncovered beef stored directly above uncovered sliced banana peppers in lower pc. Corrected by relocating items correctly.
18: Large, deep covered pan of cooked shredded chicken in wic was cooked yesterday. Corrected by discarding and discussing better cooling practices with pic.
20: Salsa at servers station. Corrected by discarding and discussing with pic.
31: Pan of chicken cooling since yesterday is stored in a large deep pan that is covered with a lid.
37: Uncovered food in wif has ice covering them.
44: Cooks contine to handle towels with gloves on without changing gloves.
53: Ice build in wif.
Additional Comments
Caminoreal4smyrna@gmail.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
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
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
COS
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
44 Gloves used properly
Observations
OUT
53 Physical facilities installed, maintained, and clean
