6: Employee handled foods than went to 3 comp to wash lettuce and washed hands in between. Corrected by discussing good hand hygiene with pic.
7: Observed lady with one glove on handling sliced limes with hand without glove. Corrected by discussing with pic and having employee put on two new gloves.
13: Observed various raw foods in bottom of prep cooler stored directly beside bags of vegetables. Corrected by having pic relocate vegetables.
14: Observed employee wipe off two knives with towel and return to use with knives. Corrected by discussing good sanitization practices.
20: Raw shrimp sitting out. Corrected by discarding and discussing with pic.
26: Various chemical spray bottles have no labels. Corrected by having pic label bottles.
33: Shrimp being thawed at room temp.
34: No food thermometers present
37: Shell eggs stored beside bagged vegetables in ric.
39: Several wiping cloths out and no sani bucket present.
41: Scoop handle touching product in sugar bin.
44: Employee handling several towels with gloves on and returning to prep without changing gloves.
47: Sides of cooking equipment and ric were dirty.
Additional Comments
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the RCP
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
COSRepeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
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
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display