8: Hand wash sink beside main makeline has trash can stored in front of it. Cos by pic relocating trash can.
14: Dish machine cl reading 10 ppm after multiple runs. Cos by pic setting up 3 comp to sanitize nd calling service tech to service dish machine.
20: All tcs foods in main makeline temped 49F or greater. Pic stated foods were stored in cooler overnight or brought from wic to stock makeline. Wic ambient temp and all foods temped in wic are 41F or less. Pic stated makeline was serviced last week for not cooling properly but was told it was good. Cos by discarding tcs foods that were older than 4 hours old and pic moving tcs foods to wic or other coolers that were not yet 4 hours old. Pic also called tech to service.
26: See pic. Sani bucket measuring 150 ppm Qa on shelf next to pan of cooked bacon. Cos by pic relocating sani bucket and discussing proper chemical storage.
37: Employee purse sitting on top of onions in box on shelf. Cos by pic moving purse.
42: Several dozen plates stored upright and not inverted on open shelf near dishwashing area. Discussed storing dishes inverted.
Additional Comments
Will request revoc warning letter for repeat priority violation.
Will email operator applicable fact sheets.
Discussed implementing a food safety plan in order to obtain active managerial control over repeated priority items. Advised operator I was available to assist with developing the FSP.
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
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
COSRepeat
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
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
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
COS
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
42 Utensils, equipment and linens; properly stored, dried, handled
