18: Raw chicken in wic temps 44F throughout. Pic stated food is prepped and placed in wic until needed, date mark on chicken indicates it was prepared yesterday. No temp log present. Cos by embargo 10 lbs of food.
This is the 3rd consecutive inspection this violation has been observed. An attempt to schedule a Food Safety Intervention meeting will be sent to the operator’s email on file.
20: Sliced cabbage in makeline prep cooler temps 47F throughout. Prep cooler lid is open, ambient temp inside bottom compartment of prep cooler is 51F on thermapen. Pic said food was stocked from wic this morning around 3 hours ago. Cos by embargoing 5 lbs food.
Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.
20: Raw chicken in pan by grill temps 46F. Pan is several inches deep and full of food, ice bath is shallow and only directly contacts bottom side of food pan. See uploaded picture. Pic said food was pulled from wic and placed by grill within past 30 minutes. Cos by pic putting chicken in wic to cool to 41F or less.
Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.
31: Marinated cooked chicken and cooked and portioned noodles in makelinenprep cooler were prepped within last two hours. Both products were stocked above pan fill lines, pc lid was open, and ambient temp inside pc read 51F on thermapen. Advised pic to relocate all tcs foods in pc to coolers temping 41F or less.
Additional Comments
Tmad238@teriyakimadness.com Twcox@yahoo.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
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
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
COSRepeat
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
Repeat
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
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
