8: Metal scrubber and oven mitts in dishwashing handsink. Two knives in handsink next to stove and grill.
11: Rotten cabbage stored with other produce. PIC removed the rotten cabbage.
14: Excessive build up on multiple can openers. Will request permit revocation warning letter for repeat violation. Discussed a risk control plan to prevent a third violation.
26: Clear spray bottle with yellow liquid not labeled near dessert bar hand sink
33: Raw chicken pieces temped at 60°F thawing in standing water. PIC moved chicken to WIF to quick chill.
37: Employee sweet tea stored on shelf with raw fish.
Large plastic tub of cooked mac n cheese and 2 bins of raw chicken uncovered in WIC
39: Wet wiping cloth stored on top of prep cooler not in sanitizer
41: Metal pan handle stored in water with potatoes in WIC. Spoon handle stored in bread pudding.
Additional Comments
I will be returning within 10 days to do a follow-up inspection on priority violations. Permit revocation warning letter will be requested due to repeat prioirity violation.
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
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
COS
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
Repeat
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
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
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display