6: Employee did not wash hands before putting on gloves when beginning food prep. Corrective Action: employee told to replace gloves after washing hands. Employee trained.
11: Milk date marked with october 20th expiration stored in tall reach in cooler. Corrective Action: disposed bu employee
20: Lettuce in walk in cooler vented to allow for proper cooling as it was at 44F during inspection. Corrective Action: discussed proper cooling methods and allow food to vent as well as cutting these products cold prior cutting to allow for more efficient cooling. Employee States that food was prepared less than 4 hours ago. Discussed any out of temperature more than 4 must be disposed.
20: Improper cold holding of chicken and sliced tomatoes in prep cooler at time of inspection. Corrective Action: tomatoes and chicken moved to internal compartment to allow for proper cooling. Discussed proper monitoring to ensure prep cooler is not out of order, not stacking food too high in pans so higher food can properly cold hold, and closing top when possible to help retain temperature. Corrective Action: follow up required to ensure proper compliance
34: No probe thermometer on site at time of inspection.
34: No thermometer in prep cooler at time of inspection.
39: Wet wiping cloths stored on prep surfaces through out facility.
52: Dumpster doors left open at time of Inspection. .
53: Missing light shield covers on lights outside walk in cooler
57: Missing no smoking signage on site at time of inspection at all entrances.
Additional Comments
Follow up required to ensure proper cold holding is done and prep cooler is not broken.
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold 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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
