6: Observed employee load dirty dishes into dish machine, spray bare hands off with hose pipe, then unload sanitized dishes. Cos by pic discussing proper hand washing when working with clean and dirty dishes and rewashing dishes.
6: Observed two cooks wash gloved hands multiple times. Observed cook leave kitchen area to enter wic and return to kitchen area and resume prepping food without washing hands or changing gloves. Cos by pic discussing proper hand washing and glove usage with kitchen staff.
14: Observed employee spraying sanitized dishes removed from dish machine with hose pipe before placing on drying rack. Cos by pic discussing proper warewashing procedures of wash rinse and sanitize.
26: 3 unlabled spray bottles, two of which contain yellow liquid, hanging on rack above 3 comp sink. Cos by pic labeling
42: Plates and bowls stored upright, not inverted
44: Observed multiple employees handle raw foods and change task and return to food prep without changing gloves.
49: No backflow preventer on hose in dish wash area. Observed employee using hose
53: Walls are dirty, holes in dry wall in places
Additional Comments
Micaminoreal@yahoo.com
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
COS
Observations
OUT
6 Hands clean and properly washed
COS
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
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
IN
20 Proper cold holding temperatures
Compliant
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
44 Gloves used properly
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
