6: Observed employee handel dirty dishes with gloves on, change into new gloves to handle clean dishes without washing hands. COS pic noticed at the same time and corrected employee, emoloyee washed hands. Discussed good handwashing practice.
18: Observed shredded lettuce in the salad make line above 41°f ( see temps), pic stated it was cut this morning at 8:30am and that bucket was placed dirrectly on the make line. COS by pic discarding the container (approx 2lbs) and discussed bettwe cooling methods.
20: Observed corned beef and cooked ribs in the bottom prep cooler above 41°f (see temps), corn beef date marked 1 day prior and ribs sated 2 days prior, pic stated they had a rush but to their knowledge the two items stayed in the whole time and the cook said they did not remember taking the food out or not. All other foods 41 or below COS pic voluntarily discarded the food as they were unsure if it had been out and used in the rush.
Also observed quartered iceberg in the top make line above 41°f (see temp), pic stated it was made yesterday and pulled from the walk-in COS iceburg was discard and holding temps discussed
A warning letter will requested due to violation being noted on two consecutive routine inspections.
37: Observed cooked ribs in a lidded container on on bottome shelf below seals raw meats.
55: Permit posted expired in 2022
Additional Comments
Email: south.toots@gmail.com
A warning letter will requested due to violation # being noted on two consecutive routine inspections. Provided 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.
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
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
IN
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
COSRepeat
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
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
