14: 3 comp sink set up with 0 reading off QA. Discussed with pic proper sanitation for food contact surfaces. Employees will add soap and sanitizer by hand to the three comp sink when setting up. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
20: Cooked steak and cooked chicken that came straight from the wic to the make line was reading above 41°F. Employees stated that the food was put out around 1:30 pm. Embargoed food.
20: Sliced tomatoes prepped yesterday located in ric was reading 70°F. Ric was reading 70°F. Embargoed sliced tomatoes. Ric was accidentally turned off. Pic turned ric back on and ric temperature had dropped below 60°F by the end of inspection. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
Additional Comments
Ric was accidentally switched off. The temperature was at 59°F at the end of the inspection. A follow up inspection will be performed within 10 days to verify compliance of priority item violations.
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
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
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
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
Observations
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan