8: Hand washing sink blocked by cart in the back across from the prep table. Pic removed cart and stored properly. Hand towel dispenser was not working at the back hand sink. Batteries had to be changed for it to operate.
14: Three comp sink in use had almost 0 reading of sanitizer. Pic changed out sani water with a final reading of QA 150 ppm.
20: Several tcs food in the second ric were temping at 45 degrees F. Food was recently brought out from the wic 2 1/2 hours ago to restock under make line. Pic placed food back in the wic to cool back down to 41 degrees F. Pic is also going to provide bags of ice on food to keep temp at 41 degrees F when brought back out from the wic. Fan was blocked in the back by pans.
26: All purpose cleaner with bleach hanging on rack where clean pans and lids are stored. Pic removed and stored properly.
38: Observed employees with long hair in the face and not restrained back performing food prep. Discussed that when employees are working with food they must have their hair pulled back or under a ball cap.
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
