4: Observe employee eating in kitchen by hand sink upon entry
CA discuss eating only at employee/mgr desk only not on prep line
6: Employee went and drain wash sink then enter kitchen food preparation area and put on cleans gloves without hand washing
CA training
14: Employee observe washing dirty bins without sanitizer sink set up
CA set up sink @ 100ppm
20: Raw chicken stored on prep table not maintained at 41F or below. PIC had left raw meat sitting out as he break to eat
CA PIC washed hands finish prepping raw chicken then place in Walk-In Cooler to cool down 41F or below
26: 2 unlabeled chemical spray bottles hanging on rack by hand sink
CA label bottles
35: No labels on bulk white bins with sorts of seasonings, crystalize white substance, white powdered substance
37: Employee phone, earplug pieces, ear phone case stored on Prep table with raw chicken
37: Food boxes stored directly on Walk-In freezer floor
47: Inside raw meat cooler, bottom of deli Prep cooler dirty
47: White top of bulk food storage bins dirty with stains and food debris
55: Permit present, not posted in public view
56: Last inspection not posted, observe report from 12/2020
57:
Additional Comments
Microwave use for employee food.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
IN
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
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
NO
19 Proper hot holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
