1: Due to high number of prioity violations, manageril control was not being demonstrated.
6: Observed employee throw away drink than teturn to food prep without washing hands first. Also observed dish washer load dirty dishes into machine than unload clean dishes without washing hands first. Cos by asking pic to discuss hand washing when tasks are changed.
7: Observed employee filling a basket of chips, rearrage chuips with bare hands. Cos by discussing bare hand rule with pic.
8: Hand sink by 3 comp sink is obscurred by a lot of lids being stored in basin. Cos by having pic remove.
14: Sani bucket in servers area has no sanitizer. Cos by having pic to add cl.
20: 5 gallon bucket of salsa. Cos by having pic only have as much in bucket as ice levelwill reach. Ice could only reach third of the height of salsa.
21: Open pack of deli ham in small fridge on cook line. Cos by discarding and discussing date marking with poc.
37: Employee drinks stored above food on cook line.
41: Knife stored wedged under microwave and shelf.
44: Observed several employees with gloves handle towels than resumed food prep without changing gloves first.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
COSRepeat
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
COS
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