6: Violation: Employee wiped hands on apron after handling food and preparing.
Action: Had employee wash hands and reviewed proper hand washing and use of single use towels for drying hands.
8: Violation: No paper towels available at hanwash sink in kitchen area.
Action: Had PIC move paper towels to sink
13: Violation: Raw eggs stored with sliced cheese that is used to place on top of hamburgers in prep cooler.
Action: Moved cheese and reviewed proper storing of RTE foods vs raw foods
14: Violation: Dish machine reading 0 ppm for sanitizer
Action: EHS primed machine to rid air bubbles preventing sanitizer to release in cycle. Reviewed checking sanitizer daily with test strips
18: Violation: Items of refried beans and shredded chicken in WIC temping at 47-48°.
Action: Reviewed proper cooling methods with PIC
20: Violation: Items of salsa, sliced tomatoes, and pico de gallo temping at 53° in veggie prep cooler.
Action: Discarded salsa held over +24 hours. Moved tomatoes and pico to an approved location since it was prepared today. Will follow up in 10 days for prep cooler temperature
34: Violation: No thermometers found in any prep coolers or WIC.
Action: Reviewed placing thermometers in all coolers
37: Violation: Cellphone stored on top of prep table.
Action: Moved phone and reviewed proper location for personal items
39: Violation: Employees seen with wiping clothes on person wiping areas and hands during food prep.
Action: Reviewed proper storage of wipe clothes in sanitizer solution for cleaning areas
47: Violation: Shelves inside WIC are dirty with old food/dust build up.
Action: Reviewed proper cleaning
53: Violation: Kitchen floor is in bad repair with water/grease standing in holes in the floor.
Action: Reviewed cleaning and maintaining
54: Violation: Employee drink with no lid stored on prep table.
Action: Reviewed approved containers and proper locations for employee drinks
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
39 Wiping cloths; properly used and stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used