2: No health policy in place. PIC unaware of reportable symptoms and diagnoses. Provided PIC with employee illness policy fact sheet.
14: 3 comp sink set up but had 0 ppm quat reading. Pic drained sink and set up with proper quat reading. Discussed using test strips to test for sanitizer concentration.
Discussed wash/rinse/sanitizing pans and woks in continuous use every 4 hours.
18: Raw marinated chicken sitting beside grill was prepped at 9:30am and placed in wic to cool. Temp was not checked prior to placing in wic. At 1:30 it temped 55 degrees. Embargoed chicken.
37: Employee drinks present throughout kitchen and in wic
42: Washed pans stored wet stacked on one another.
Additional Comments
Gave the following fact sheets to pic: employee health, date marking, demonstration of knowledge. Also supplied pic with No Smoking stickers as well as Employee Hand Washing signs.
Will email cooling fact sheet.
Ensure permit and most recent inspection report are posted in visible location.
Discussed employee health, handwashing, cooling, and proper warewashing.
Observations
OUT
2 Management awareness, policy present
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
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
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
Observations
IN
19 Proper hot holding temperatures
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
