8: No soap at hand sink near Walk-in Cooler
Corrective Action: PIC supplied soap
11: Personal drink bottle stored in lettuce container in Prep Cooler 1
Corrective Action: embargo 1 lb
13: Raw beef patties stored above quinoa patties in grill cooler
Corrective Action: PIC moved raw patties to bottom drawer
18: Mac n cheese prepared and stored in Walk-in Cooler 2 six hours ago is temping at 58-63F
Corrective Action: embargo 20 lbs and discussed better cooling processes with PIC
20: Caesar dressing made with raw eggs that is sitting at room temp is at 62F
Corrective Action: PIC cooled dressing with ice bath
22: Time as a Public Health Control policy is available on site but it is missing the indication of how the staff will keep track of the time
Corrective Action: discussed Time as a Public Health Control policy requirements with PIC and time tags were placed on cooked fries and cut lettuce
37: Observed food boxes sitting on floor of Walk-in Freezer
37: Observed a container of avocados sitting on the ground underneath hand sink
41: Knife stored in crack between Prep Cooler lids
50: Observed a waste water leak underneath hand sink
Additional Comments
A follow-up inspection will be conducted within the next 10 days to review changes made to cooling processes, Time as a Public Health Control practices, and raw food storage.
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
OUT
11 Food in good condition, safe, and unadulterated
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
OUT
18 Proper cooling time and temperature
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
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
37 Contamination prevented during food preparation, storage and display
