1: Due to high amount of priority violations, active managerial control needs some improvement.
6: Observed pic enter kitchen and begin making kool aid handling clean jugs and scoops without washing hands prior to prep. Cos by discussing importance of hand washing when changing tasks.
8: Hand sink is blocked by large pan setting on it. Cos by removing and reminding pic hand sinks should be easy to access.
13: Unsealed cooked spaghetti stored directly below unsealed raw beef in ric. Cos by pic relocating pasta.
14: 3 comp set up incorrectly. Has wash side filled with dishes and no sanitizer. Also asked dish washer his process of washing dishes and he said he washes, rinses off and sets them to the side. Cos by advising pic best practice would be to set up sanitizer side every time wash side is filled.
35: Sugar bin is not labeled.
37: Shell eggs sitting on top of bags of various cheeses.
41: Scoop handle touching product in sugar bin.
53: Walls and ceiling in poor repair.
55: See pic
56: See pic
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
COSRepeat
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean