1: PIC not performing duties. Numerous violations have been repeated over 3-4 inspections.
2: Employees have no understanding of an employee illness policy and could not provide one.
6: No water to handsink, no way to wash hands.
8: No soap or towels at the handsink.
13: Several raw meats stored over cooked food in WIC.
14: Employee washing dishes but not sanitizing. Observed employee using a knife meant for food to shave or cut something off his unwashed hands, the the knife was put back into use without properly cleaning the kinfe.
16: Raw chicken was cooked to 159 degrees F.
20: Cooked chicken and raw meats sitting out at room temperature. Embargoed 10lbs.
21: No date marking on any cooked food in WIC.
26: Sterno stored on top of soy sauce, medicines stored on shelf with food and over food, windex stored on same sheld and against plasticware.
31: Cooked chicken is cooled for some unknown amount of time then covered and placed into the WIC.
35: No labels on any bulk food container.
37: Potato starch and other foods sitting on floor.
39: Wet wiping cloths on prep surfaces and dirty rags left out.
41: Utinsils stored in standing water.
42: Clean knives stored between tabletops.
43: Togo trays stored upright and uncovered.
45: Unapproved scoop in bulk food/containers.
46: No test strips. 3-comp sink will not hold water. Employees are using buckets and tubs to wash from.
47: Exterior of all equipment is dirty/sticky.
48: No hot or cold water to handsink.
52: Garbage/refuse not properly disposed of. Lots of old food buildup, oil, grease, spilled food not cleaned up under cook line and along wall.
53: Floor andd walls in poor repair and dirty.
55:
Additional Comments
Facility is up for revocation on numerous repeat violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
Observations
OUT
2 Management awareness, policy present
Repeat
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
COSRepeat
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
Repeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Repeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
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
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
Repeat
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure