2: Policy limited to cold and flu. Discussed with pic symptoms and illness, will send and give health policy.
8: Handsink between dough prep and 3 comp put of paper towel. Pic put paper towels back.
14: 3 comp sink set up and reading approx 100pm. Cos by having pic drain and reset 3 comp. Sanitizer read 200ppm
21: Multiple items in the wic with out dates, pic did not know when items were made.
37: Observed employees food sitting on top of boxes. Discussed proper employee food storage.
37: Observed Handsink near dough station being used for food prep. Discussed with pic that handsinks should only be used for handwashing, handsink could potentially be switched to a prep sink pending approval of submitted plans. 3 comp can be used for food prep so long as it is washed rinsed and sanitized before and after.
55: Current permit not posted. Will request notice of violation.
56: Does not have ost recent inspection posted. Will request notice of violation.
Additional Comments
A permit revocation warning letter will be issued due to #2, and #14 being out of compliance on two consecutive inspections. Notice of Violations will also be issued for #55 and #56 not being posted.
Disscused implementing a food safety plan (fsp) and that I am available to assist if needed. Will also email facts sheets relating to priority violations.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COSRepeat
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
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
COS
Observations
IN
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
37 Contamination prevented during food preparation, storage and display