13: Uncovered raw chicken and seafood stored on same shelf in wic above pan of cooked chicken. Cos by discussing proper food storage and pic rearranging wic. Will send food storage poster. This is 2nd consecutive inspection item has been observed out of compliance. Discussed implementing a food safety plan in order to obtain active managerial control over repeated priority items. Advised operator i was available to assist with developing the FSP.
19: Egg drop soup in steam well temped below 135 F. Container was floating above well surface as it was overfilled with water. Cos by pic discarding
20: Shell eggs in makeline. Ambient temp of makeline registered as low as 51 F on Thermapen after being placed in closed makeline for 5 min. Cos by pic discarding 1 lb and suggesting shell eggs be stored in more consistent temp control.
20: Cooked chicken sitting on counter next to grill unattended temped 65 F. Pic stated it had been pulled from wic today, and was being portioned from as needed to fill orders. Cos by pic discarding 1 lb.
31: Cooked chicken sitting in speed rack in back of kitchen. Pic claims it was cooked 1 hour prior to my arrival. It temped 67 F. Discussing proper cooling practices with pic; suggested putting cooked foods in temperature control once they were below 70 F.
Additional Comments
hannahlin828@yahoo.com
Will request permit revocation warning letter for item 13. See violation for additional notes.
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
COSRepeat
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
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
31 Proper cooling methods used; adequate equipment for temperature control
