1: Employee is unable to demonstrate proper warewashing at three compartment sink. When I asked about sanitizer for washing dishes, she grabbed the hand sanitizer and when chlorine/bleach was mentioned she indicated that soap and bleach were mixed for warewashing and then rinsed off. Proper warewashing is wash, rinse, sanitize, air dry. Provide proper training on handwashing and warewashing to employees.
2: Employee health policy is not posted and employee onsite is not familiar with health/illness policy. Train employees on illness/health policy.
8: Front handwash sink is dry indicating no recent use, paper towels are not present, and soap dispenser is not functional. Back handwash sink is blocked by boxes, no paper towels present and no soap at sink. Keep handwash sinks accessible and properly stocked.
14: Foam is being used to separate cones in bin. Discontinue use as this is not a food grade material.
36: Presence of cockroach activity observed in kitchen- above three compartment sink in back, near grease trap. Take measures to eliminate vermin activity.
37: Food stored on floor of walk in freezer. Store food six inches off floor.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
NO
6 Hands clean and properly washed
Compliant
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
