6: Employee observed helping wash dishes and then cleaning tables with rag and then went to help prep sandwich buns for burgers cooking without changing gloves or washing hands. Also observed many employees change soiled gloves without washing hands
CA: asked employee to wash hand and spoke with her and person in charge about correct handwashing.
13: Raw shell eggs stored over rte food in reach in cooler on main cook line Corrective Action: Eggs moved to bottom
21: Sambol, queso, herbs in oil in wic were all out of date.
CA: had person in charge discard all items, estimated 7 lbs, discussed proper date marking times
22: Blanched fries do not have any time stamps, no Time policy for establishment.
CA: Person in charge said fries were pulled from walk in cooler about an hour ago, i had the person in charge put time stamps on the current fries and discussed how to set up a time policy for them, will require a 10 day follow up
37: Fan covers in walk in cooler are dirty, walls and ceilings have dust and dirt buildup
41: Ice scoop handle is touching ice in ice machine
42: Knives stored between tables on cook line
Additional Comments
Matthew.mancuso@communityhospitality.com
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
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
Observations
IN
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
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
