8: No paper towels available at ware washing hand sink. No paper towels available at both servers area sinks. This is a reapeat violation, a warning letter will be requested.
13: Lightly covered raw pork stored directly on top of raw chicken in same pan in wic. Pic embargoed meats.
14: 3 comp sink used to wash large pans not set up correctly. 1st compartment was set up to wash, 2nd compartment was set up to sanitize, and 3rd compartment was used ro rinse. Discussed proper set up and use of 3 compartment sink. Must be set up to wash, rinse, and then sanitize. Will send signage to post.
19: Unattended rice in pan next to steam pots not in proper hot holding temp range. Pic stated they use that rice to refill steam pots when needed. Instructed pic that it must be hot held at 135 or above. This is a repeat violation. A warning letter will be requested.
37: Dirty plastic box strap hanging from wic shelving directly into pan of raw meat.
41: Bowl with no handle stored directly in bucket of soaking potatoes. Bowl with no handle being used for raw chicken.
45: Shelving in walk in cooler and produce cooler has excessive dirt and debris build up.
54: Very poor lighting available in walk in cooler with freezer attached.
Additional Comments
I will be back within 10 days for a follow-up inspection to verify all priority item violations have bee corrected. Will send applicable food safety fact sheets and discuss a food safety food plan for violations observed.
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
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Repeat
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used