8: Hand washing sink is disconnected from the unit, and a plastic crate of spices is placed over it and zip tied to the faucet. Soap and paper towels are located at the 3 comp and pic stated they use sanitizer and gloves or wash hands at the 3 comp. Discussed proper hand washing.
11: Observed trash bag full of round pink chips stored directly on ice, pic stated ice is used for serving in drinks. No covering present for ice and scoops stored directly in ice (see 37)
34: No thermometers present in ric and pc
37: Black trash bag containing chips sitting directly on ice, scoops stored directly on ice including handles.
39: Wet wiping cloth stored next to single use items, not in sanitizer. Wiping clothes, seemingly used wiping cloths stored on trying rack.
45: Debris build up on outside of ric, Pc, and walls
46: 3 comp used for hand washing, no test strips.
47: Lights uncovered and excessively dirty inside and on top.
48: No hot water at 3 comp sink. Hand sink disconnected
53: Floors in poor repair, excessive buildup on vents and fans, ric rusty and peeling inside, pc vent dirty and rusty inside.
Extension cored throughout unit - not properly secured near food prep areas and single use items and are dirty.
55: Not posted - has on truck
56: No posted - Does not have on truck
57: No “no smoking” signs on unit.
Additional Comments
Discussed fixing priority violations within 10 and "best retail practices" within 30 days. Will do a follow up inspection with 10 days.
Hand sink must be fix, acceptable, and in use OR a sink to the 3 comp must be designated for hand washing, a splash guard put in place, and all wash/rinse/sanitize must happen at the commissary - not in the 3 comp.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
NO
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NO
19 Proper hot holding temperatures
Compliant
Observations
NO
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean