11: Observed container of whipcream in the mini fridge with a lot of what appears to be green mold on the top, and a drink in the small ric that also has the contents covered in whate appears to be white and green mold. Pic stated the mini fridge stores ingredients for costiner use and was unsure if the small ric was employee use. COS made pic aware of both containers and they were discarded.
20: Observed in the mini fridge containers of alternative milks, greek yogurt, whipped cream, liquid eggs, and shelled eggs all above 41°f (see temps), all items contained the label “keep refrigerated”. Pic stated that they have not been out of the fridge anytime recently for orders. Thermometer in the fridge stated it was 45°f, I left my thermometer in the fridge for 10minuts and it read 47°f COS by discussing proper holding temps with pic and pic discarded all tcs items above 41°f. Also discussed not keeping tcs items in the mini fridge until they are sure it keeps food 41°f or below.
A warning letter will requested due to violation being noted on two consecutive routine inspections.
26: Observed an unlabeled spray bottle near the hand sink COS by pic discarding contents as they were unsure what it was, discussed proper labeling.
37: Ice scoops stored directly in ice and the handels are making contact with the ice.
55: 2022 permit posted.
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violations 11, 20, 26
A warning letter will requested due to violation #20 being noted on two consecutive routine inspections. Will provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Ginap.james@gmail.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
NO
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
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
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
