1: Pic did not demonstrate basic food safety knowledge. Did not know their tphc policy. Did not know hot or cold holding temps,, cooking temps, reheating temp, cooling time and temperature.
2: Not knowledgeable of symptoms or illnesses. Did not know policy was posted.
8: Hand sink across from to go ric did not have soap or paper towels.
19: Mj topping in microwave and fried shrimp in container above oven below 135 degrees F. Pic reheated to 165 degrees F and placed both mj. topping and fried shrimp in ric to cool to 41 degrees F. Discussed putting topping and fried shrimp on the tphc.
20: Crab meat in to go ric out of temp above 41 degrees. Embargoed food. Unable to discuss what was going on with crab meat.
33: Packaged Crab meat thawing in standing water upon arrival. Water was drained and started running water. Raw tuna sitting thawing in bowl unattended. Employee placed in ric.
37: Employee coats and bags on top of plastic wrap that is used in contact with rte food.
Additional Comments
HaileyManshum haileymanshum123@gmail.com
Provided applicable fact sheet to operator regarding observed Priority Items.
A follow up inspection will be conducted within 10 days to verify compliance all priority item violations.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
IN
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
NO
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
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
