6: Observed no handwashing or glove changes from employee wearing gloves handling raw meats and vegetables at the grill.
8: No towels at handsink.
14: Dishes are not being sanitized. The nearly empty jug of chlorox cleaner+sanitizer has been open and unused so long the product has gone bad. An employee got a new container and set up the sanitizer in a pan in the sink with approximately 2 inches of bleachwater at 2000ppm. I instructed them once again how to set up the sink and found out the sink will not hold water.
20: Cooked general tso and sweet and sour chicken sitting out on counter out of temp. Embargoed 15lbs.
26: Chlorox bleach cleaner sitting on prep table over chop sticks.
37: Bag of onions sitting on floor in WIC. Bag of corn starch sitting on floor in kitchen.
41: Rice scoop stored in standing water. Knives stored between tabletops.
43: Togo trays/cups sitting on floor in back room.
45: RIC shelves rusty.
45: Cardboard lining shelves.
45: Unapproved scoop in several different foods.
46: 3-comp sink will not hold water. This must be repaired.
47: RIC shelves dirty along with the exterior of food containers.
53: Floors, walls and outside of fixed equipment very dirty.
55:
56:
Additional Comments
Steak pieces in small RIC were cut 10 minutes earlier. 3-comp sink must be repaired within 10 days to where it will hold water. Front small RIC is reading 54 degrees. Do not use this cooler to store TCS food. Repeat violations on #8 and #20. Permit is up for revocation.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean