6: Cook with gloves on kept touching his hat and never changed his gloves or wash hands. Discussed with manager proper use of gloves and hand washing. Manager discussed this with employee.
14: Warning letter will be requested due to this priority item violation being noted on two consecutive routine inspection reports in a row. 3 comp sink not completely set up. They did not have soapy water in first well. They did have rinse water in the second well and sanitize water in the third well. The sanitizer level in the third well was too high. Sanitize level for chlorine should be between 50-100 ppm. Dirty dishes were stored on the clean drain board of the three comp sink. Provided training and fact sheet.
18: Salsa in wic made yesterday was out of temp. Embargoed salsa. Management said salsa at chip station stored on ice was made today, and had been cooling around 3 hours. Ice was below the level of the salsa in the bucket. Employee filled container full of ice and around the bucket of salsa. Provided training and fact sheet on cooling proceedures.
26: Chemicals stored on drain board of 3 comp sink/clean side. Manager relocated chemicals. Acid spray bottle not labeled.
47: Inside top of ice machine near chip station extremely dirty.
50: Floor drain for dish machine clogged, and waste water was over flowing to floor drain in the middle of the room. Unclog waste water drain for dish machine immediately.
Additional Comments
Provide applicable fact sheets to operator regarding observed Priority Items.
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
COS
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
Repeat
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
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
