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1: Managerial control not established as evidenced by several priority violations observed.
8: 2 of 3 hand sinks have no paper towels
14: Observed employee wash and rinse large pans with bare hands. After rinsing, employee would continue, with ungloved and washed hands, by placing large pans in compartment set up to sanitize. Employee would use hand to rake water across portions of pan too large to submerge in water. Upon testing sink, it had 0 ppm Qa; establishment has test strips present. Cos by employee draining sink and pic setting up with reading of 200 ppm Qa. Discussed washing large pans by rotating them 180 degrees so both ends are submerged in sani water.
18: Cooked sliced chicken in makeline pc was prepared last night and placed in makeline ric with covering on it. Temped 52 F today, ric temp is 38 F. Pic discarded 8 lbs including what was pulled from it to stock makeline pc above this morning.
20: Unattended open box of raw chicken placed on floor near prep table. Upon arrival, observed employee cutting/prepping raw chicken at prep table. During inspection, employee changed task but left open box unattended. Several pounds of raw chicken remained in box.Chicken temped 62 F. Pic stated all raw chicken used for prep comes from wic; raw chicken in wic temped 37 F. Advised pic to put back into wic to cool down, and also discussed removing smaller portions of raw foods from temperature control for prep rather than large portions when not all will be prepped at that time or in short amount of time.
26: Spray bottle of multi surface cleaner hanging on metal shelf support directly over prep area where employee was prepping raw chicken. Spray nozzle was facing direction of food prep. Cos by pic relocating bottle.
31: Cooked chicken breast in uncovered pan placed underneath grill. Pic said it would be put in a pan and placed in wic to be used later. Temped 94 F.
31: Raw chicken by grill pulled from wic this morning and prepped 1 hour ago. An ice wand was present in the container of chicken, but placed to one side as container is large and deep. Food temped 50+ throughout container, even near wand. Raw chicken in wic temped 38 F. Discussed with pic that this is an ineffective for cooling prepped foods or keeping previously cold held foods at 41 or less.
33: Raw chicken stored in sink in standing water. See pic
37: Package of peanut butter and crackers stored on drying shelf above 3 comp sink making contact with clean glasses. See pic
42: Washed bins and pans wet nested on shelf
I will return for follow up inspection within 10 days from initial inspection. Establishment needs to demonstrate that priority violations have been corrected by then.
A revocation warning letter will be requested for repeat priority violations 14 and 18.