6: Observed employee exit through back door and return to work without washing hands. Observed employee clean dirty dishes, load them in dish machine, then unload sanitized dishes all without washing hands. When advised to wash hands, employee spent fewer than 5 seconds at hand sink before drying hands and returning to dishes. Cos by pic discussing good hand washing practices with employees.
13: Multiple pans of uncovered raw beef stored above and beside ready to eat foods in makeline pc. Cos by employee rearranging, storing all raw food on bottom shelf. Food storage poster is posted on wic door.
26: Sani bucket with wiping clothes stored in it tests over 100ppm chlorine. Cos by pic having employee add water, diluted down to 100 ppm chlorine.
31: Large pan of cooked beef completely covered stored on shelf by ice machine for most of inspection. Later discovered food in meat wic still covered. Pic had employee partially uncover food and place it in freezer to facilitate better cooling.
37: Plastic receptacle filled with tortilla chips stored directly on floor. See uploaded photo
39: Wiping clothes present on prep surfaces, under plates
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
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
OUT
13 Food separated and protected
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
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
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display