7: Upon arrival observed employee cutting cooked chicken with bare hands. Discussed employees must wear gloves when handling rte food. Embargoed food.
14: Observed employee wash and rinse 2 pots and store back with clean pots. Only soapy water was set up at 3 comp sink. Owner had 3 comp sink set up correctly with sani water reading 100 ppm of Cl2. Pots were cleaned properly.
17: Cooked spinach in pot on stove that was previously stored in ric was hot holding at 120°F. Spinach was not reheated to 165°F and hot held at the proper temperature of 135°F. Owner reheated spinach above 165°F and is going to hot hold spinach at 135°F. Discussed reheating and hot holding requirements for tcs food.
18: Several containers of cooked chicken that were located on make line and reach in cooler were cooked yesterday and above 41°F. Embargoed food and discussed proper cooling procedures.
20: Cooked chicken was sitting out beside stove above 41°F. Cooked chicken had been sitting out about 49 minutes. Discussed that cooked chicken must stay at 41°F and below or hot held at 135°F and above. Owner placed chicken back in cooler to cool back down to 41°F. Fresh cut garlic in oil that was just prepped 30 minutes ago was sitting out at room temperature. Owner places cut garlic in oil in ric to cool down to 41°F.
34: No working thermomter in ric against wall.
41: Handle of scoops touching dry products in bins.
45: Gasket around door for ric below make line coming off.
Additional Comments
Permit posted. Provided applicable fact sheets to operator regarding observed priority item violations. Warning letter will be requested due to critical item violation 14 being noted on 2 consecutive inspection reports in a row.
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
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
COS
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
NO
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
34 Thermometers provided and accurate
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
