2: No employee illness policy available. Unable to discuss symptoms and reportable diagnosis. Will email op employee illness fact sheet.
6: Hands being cross contaminated by turning off knobs on hand sinks with bare hands instead of disposable hand towel. Knobs were dirty with what looked like raw chicken debri. Discussed proepr hand washing procedures.
13: Cooked chicken wings stored below raw chicken in frig beside henny penny unprotected. Pic placed cooked chicken wings above raw chicken wings in ric. Discussed proper storage of food.
14: 3 comp sink in use with “0” reading of QA. Sanitizer container for dispenser was completely empty. Container was changed out. Final reading of QA was 200 ppm.
26: Spray bottle with blue liquid inside not labeled. Pic properly labeled spray bottle.
31: Observed deep container with lid on in wic with cooked chicken wings inside that have been cooling around 30 minutes. Discussed proper cooling procedures with pic. Pic removed cooked chicken wings from container and placed them on a sheet pan on a rack in the cooler to properly cool within the required amount of time and temperature. Will email cooling fact sheet.
55: No permit posted.
Additional Comments
Emailing applicable fact sheets to operator regarding observed priority item violations. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold 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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control