1: Due to high amount of priority violations, managerial comtrol needs improvement.
6: Observed employees washing hands in 3 comp sink.
8: The two towell automatic towell dispensors are not working. I was able to get one to work but not the second.
13: Cooking food outdoors under no covering using a charcoal grill. Asdvised pic that they should be using the smoker sitting beside it. Pic stated they liked using the grill because they can get more food on it. Had picnring food on grill to finish cooking it.
14: 3 reading 0 ppm of quat.
19: Cooked chorizos on stove under no heat. Discarded 2 lbs.
20: Large comtainer of ribs sitting out unatenned. Pic stated they were getting ready to prep them. Had her place them back in wic and advised her to bring aout smaller portions when she is ready to prep them.
26: Chemical spray bottles not labeled.
37: Employee drink stored above prep table.
41: Ice scoop handle touching ice
45:
52: Evidence of food being disposed in handsinks.
54: No working lights in either wic.
54: Excessive smoke build up in kitchen due to hood system not working.
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
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used