1: Pic did not know how to correctly wash, rinse, and sanitize dishes. Pic was taught to only rinse, wash, and rinse dishes. Discussed the proper way to clean dishes.
8: No soap at hand sink.Hand soap was provided to the hand sink. A warning letter will be requested due to this priority item violation being noted on two consecutive inspection reports in a row. Highly recommend to implemment a risk control plan for having hand soap at hand sink.
18: Gravy cooling in refrigerator almost 4 hours, still above 70 degrees F. Embargoed gravy.
20: Yogurt in ric above 41 degrees. Embargoed all yogurt out of temp. Unsure how long yogurt had been in frig.
21: Boiled eggs in ric not date marked. Pic unsure when boiled eggs were placed in ric. Embargoed food.
34: Thermometer broken in first ric where yogurt was stored on breakfast bar.
37: Boxes of juice stores on floor near hand sink.
37: Container of KFC stored with food for guest in frig. located in the back.
37: Bags of apples stored beside hand sink.
43: Several single service items stored on floor in closet across from kitchen.
43: Coffee stirring sticks not wrapped or protects at coffee station.
Additional Comments
Provide applicable fact sheets to operator regarding observed Priority Items. Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to assist with developing the RCP.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
COS
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COS
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
