1: Due to several priority violations present, no ANSI certified manager, managerial control of kitchen is not established and pic demonstration of knowledge is not evident. Willl return within 10 days for follow up inspection to ensure all priority items have been corrected.
6: Observed employee hand washing dishes unload clean dishes from dish machine without washing hands between switching tasks. Employees must wash hands when switching from working with soiled dishes to clean dishes.
14: Observed employee hand washing large pans and cutting boards that would not fit in dish machine. Employee would use a scrubber with soap water to wash and then use a scrubber with bleach water sprayed onto dishes without rinsing off soap water. All food contact surfaces must be washed then rinsed then sanitized.
18: Meatballs being bagged for freezing were cooked approximately 4 hours ago temp and 78F. Pic stated they were cooked and placed on trays and put in rack in wic to cool before being rebagged and placed in walk in freezer. Cos by pic putting meatballs in oven to reheat to 165F before recooling from 135 to 41F within 6 hours.
20: All tcs foods in makeline prep cooler temp no lower than 46F. Several trays of pasta, sliced tomatoes, and shredded lettuce were all placed in cooler last night per pic after being in wic previously. Ambient temp of cooler reads 50 on thermapen. Embargoed 30 lbs of food, pic stated he would call for service.
26: Two unlabeled spray bottles containing blue liquid stored in holder above mop sink.
26: Unlabled spray bottle containing blue liquid stored hooked on oven door handkle next to sets of tongs.
35: Two large bins containing white powdery ingredients unlabeled in back near door.
Additional Comments
1001frankie@gmail.com
Follow up inspection will be performed within 10 days of initial inspection. The focus will be on ensuring priority violations (1 - 27 on report) have been corrected.
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
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
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
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
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
