6: Observed employee not wash hands after using cellphone and putting on gloves. Corrective Action: stopped employee and trained in proper hand washing.
20: Improper cold holding in raw drawer. Corrective Action: cold holding improperly cold holding during inspection in raw meat cooler. Corrective Action: placed here less than 4 hours moved to prep cooler
39: Wet wiping cloths stored On prep surfaces throughout facility.
48: No hot water available. 24 hour notice given. Follow up needed to ensure proper complIance. Failure tofix within 24 hours may result in temporary permit suspension .
49: Spray hose at 3 compartment sink dangling beneath flood rim level.
50: Hand sink for raw chicken area leaking at u shape in pipe.
53: Flooring under equipment has heavy dust and debris build up throughout.
57: Missing no smoking signage at every entrance to building.
Additional Comments
Signed by Keyonna Adams
No hot water available. 24 hour notice given. Follow up needed to ensure proper complIance. Failure tofix within 24 hours may result in temporary permit suspension.
Discussed proper garbage lid closing.
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
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
39 Wiping cloths; properly used and stored
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean