13: Observed raw hamburgers stored above cooked pulled pork in wic.
18: Observed green beans that were prepped on 8/9/24 that temped 49 degrees. PIC stated that the green beans were cooked and then put in the WIC to cool for service the following day. After further investigation we determined that proper cooling methods were not followed. The tcs item was discarded and education was provided.
20: Every tcs item in the main prep table cooler was temped between 46° and 50°. It was determined that the prep line cooler was not working properly. All tcs items were discarded and replaced with new items and then put on ice. Once food service is complete those tcs items will return to the working wic for storage. A second notice letter will be ordered.
21: Observed white gravy wic prepared on 07/28 that was still in service on 08/10.
37: Employee cell phone stored on above food prep surface were prep was activity happening.
39: Observed wiping cloth buckets stored on the floor.
41: Observed cups that were used as scoops that are stored down in food product.
45: Can opener has a build up of food debris.
46: Missing test strips for 3 comp sink.
Additional Comments
Courtney Nokes
Spoke with GM about having a food safety class with a spanish interpreter for the kitchen staff on location.
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
IN
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
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
OUT
21 Proper date marking and disposition
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly 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