6: Employee grabbed raw chicken out of lowboy and then changed gloves and started working with rte foods on the hotline without washing his hands.
CA: spoke to person in charge about proper handwashing procedures and asked employee to wash his hands
13: Raw chicken stored above ready to eat cooked pork in reach in cooler prep
Ca: spoke to person in Charge about proper food storage. Left a fact sheet with person in charge. Person in charge moved items in reach in cooler to proper storage order
21: Cooked pork and vegtables in reach in cooler prep were not date labeled. Many items in walk in cooler missing date labels.
CA: spoke to person in charge about proper date labeling for ready to eat foods. We went through the walk in cooler and confirmed the dates when foods had been made and he had an employee label them. I discussed proper date marking of food that are ready to eat and the 7 day shelf life with the person in charge.
26: Soap stored by single use metal pans in dry storage. Spray bottes of glass cleaner hanging on can rack by cans and clean dishes
CA: spoke to person in charge about proper chemical storage. Person in charge moved soap to chemical storage
34: Missing in multiple coolers
37: Employee drinks stored on food prep table
41: Using bowls with no handles as scoops in bulk containers of powders/spices. Stored in powders
42: Wet nesting on clean pans on rack
42: Clean knives stored in gap between tables and dirty wall on main line
53: Floor has cracked tiles. Walls of wic have dirt and black substance on walls
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
