6: Upon arrival, hand wash sink was inaccessible to several items stored in sink bowl. Operator was actively engaged in food prep. When asked how hands were washed prior to beginning food prep, operator stated he put gloves on. Cos by pic clearing hand sink and washing hands, discussed hand washing practices. Will email fact sheet.
8: Hand wash sink bowl being used as storage, full of items. Cos by pic removing items and making sink usable. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
19: Chicken tenders cooked within past 10 min per operator are stored in double tin pans on grill, temp 106F. Cos by pic reheating to 165F before hot holding again, advised pic use lid for pan and change direction fan is blowing in. All hot tcs foods must be held at 135F or higher.
20: Sliced tomatoes in plastic bag stored on counter temp 74F. Cos by pic discarding. All cold tcs foods must be held at 41F or less.
43: To go boxes on top shelf stored with food contact aide facing up, not inverted
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
COS
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
COSRepeat
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
NO
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
Compliant
Observations
OUT
43 Single-use/single-service articles; properly stored, used