8: Hand washing sink near kitchen entry did not have soap available. Pic restocked sink with soap.
13: Raw chicken in plastic bag stored directly ontop of bagged beef in pan. Multiple pans of raw chicken on wic shelving stored over pans of rae beef. Discussed proper food hierarchy. Pic does have a food storage fact sheet posted on door of wic. Suggested placing food storage labelsnon shelving in wic.
22: Pizzas on buffet are on a time policy, however, they were not marked. Discussed proper time policy procedures and labeles pizza in accordance to their policy.
26: Observed oil can and peroxide bottles stored on shelving directly above food product and clean dishware. Discussed proper chemical storage.
46: No test strips were available
49: Hand washing sink faucet near exit door spews water out when you turn it on.
53: Fan in wic is dripping water into small bucket on top shelf.
Additional Comments
Garciajos1224@gmail.com
Will be back out for a follow-up inspection within 10 days to verify all priority item violations have been corrected. Will send applicable food safety fact sheets.
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
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
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
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
OUT
22 Time as a public health control: procedures and records
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
