8: No soap provided at any of the handwashing sinks. CA: PIC provided soap at both hand sinks.
13: Cooked pork and cooked chicken stored near raw meat in the walk in cooler. CA: Instructed PIC all cooked foods must be stored separately from raw foods.
14: Observed employee wash and rinse cooking container without using any sanitizer. CA: Instructed PIC how to properly wash, rinse, and sanitize. Advised employee to remove container and rewash properly.
19: Yellow rice in the warmer prepared this morning is reading at 50 F. CA: Instructed PIC rice must be held at 135 F or above and embargoed rice.
20: Raw chicken sitting out at room temperature reading at 65 F. CA: Instructed PIC that raw chicken needs to be cooked immediately or stored in refrigerator to prevent chicken from entering in danger zone. PIC immediately began cooking chicken.
37: Brocolli found on the floor in the kitchen. CA: PIC removed broccoli from the floor.
39: 1200-23-01-.03(3)(d)4. Wet cloth found on countertop not in any sanitizing solution.
41: 1200-23-01-.04(6)(b)1.iv Tongs used for woks stored in bucket with water?
45: Aluminum can inside prep cooler being used to store food.
47: 1200-23-01-.04(6)(a)1.(iii) Microwave in kitchen is dirty.
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
Follow up will be within 10 days.
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
