1: Pic did not know employee illness policy for staff working in kitchen, reportable diseases, how to wash/rinse/sanitize cups properly, that sanitizer test strips were needed, and labeling of chemical spray bottle. Discussed all of above and emailing a demonstration of knowledge fact sheet.
2: Did not know employee health policy or reportable diagnosis. Discussed and emailing an Employee Health Fact sheet.
14: Discussed with pic how they clean their sippy cups and tumblers. She stated they use dish machine and occasionally use the 3 comp sink to clean them. Discussed that the dish machine does not sanitize, so they must use the three comp sink to sanitize cups when using the dish machine.
26: Spray bottle with purple liquid inside not labeled. Pic properly labeled bottle and stored underneath the 3 comp sink.
46: No test strips available at establishment.
Additional Comments
Had to call the establishment so I could be let in to perform inspection. New Director at establishment.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
Observations
OUT
2 Management awareness, policy present
COS
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
NO
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
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
IN
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
46 Warewashing facilities, installed, maintained, used, test strips