6: Observed employee exit building wearing gloves and return wearing the same pair of gloves. Employee proceeded to rinse hands at hand sink without removing gloves. CA: prevented employee from continuing food prep. Instructed employee to remove gloves, wash hands, and put on a new pair of gloves.
13: Ziploc bag of cooked beef stored on top of a ziploc bag of raw beef in reach in cooler. CA: cooked beef moved to its own container.
14: Sanitize basin of three compartment sink has 0 ppm chlorine concentration during inspection. CA: informed PIC. PIC added bleach to basin.
20: Cooked beef in walk in cooler temped at 48F during inspection. PIC stated that the beef was cooked yesterday and placed inside walk in cooler for cooling. CA: embargoed 10 lbs of cooked beef. Discussed more efficient cooling methods with PIC.
21: Cooked beef stored in ziploc bag inside reach in cooler is missing date marks indicating when the beef was cooked and frozen and when the beef was removed from the freezer. PIC stated beef was cooked last Sunday and placed in freezer on same day. Beef was placed in cooler to thaw today. CA: PIC added date mark.
21: Observed ziploc bags of cooked tripe and cooked pork inside three chest freezers without date marks. CA: instructed PIC to add date marks. Trained PIC on date marking.
26: Unlabeled chemical spray bottle with yellow liquid stored hanging from mop sink. CA: instructed PIC to label bottle.
34: No visible thermometers in chest freezers in prep area near three compartment sink.
37: Wet wiping cloth stored on counter where onions are being prepped.
37: Cooked tripe stored in open containers inside chest freezer 2. No lid or cover on containers.
47: Observed significant rust buildup on shelves in walk in cooler.
Additional Comments
No comments
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display