14: Observed 3 comp not set up but a stack of dishes in the sanitizer side, employee stated they were rinsed off but not washed/sanitized. Tested qa dispenser and the ppm was 0ppm, there also appeared to be a large air gap blocking the line. COS: pic moved dishes out of the sanitizer side to was wash side, pic called servicing company and followed the instructions. The dispensor still did not pull sanitizer so a work order was made. Pic has chlorine packets, set the sink up to 50ppm cl.
20: Observed box of bagged shredded lettuce in wic with a surface temperature of the bags at 47°f. Pic stated that boxes are not removed from the wic, rather employees grab a bag, place in pan, and take to make line. Pic stated the box in question was delived on the 14th and had been in the wic since. Pic opened one bag and internal temp was 46°f. Observed all other tcs foods being cold held at 43°f or below. COS embargoed 4 lbs of shredded lettuce, left thermometer in the wic for 5 minutes and observed ambient temp Of 48°f, left Thermometer in for another 15-20 min and observed the ambient temp at 43°t. Pic called for servicing
37: Employee’s personal items and pens stored on top of prep cooler along side in-use untencils.
53: Air vents dirth throughout kitchen, floor tiles missing grout in geill/fry area,
Additional Comments
A warning letter will requested due to violation # 20 being noted on two consecutive routine inspections. Will provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Email: sonic2421@inspirepartners.net
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
IN
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean