8: No cold water at hand sink next to dish area
Corrective Action: 24 hours notice has been given for cold water to be restored, PIC placed emergency work order
33: No thermometer in Reach-in Cooler 2
50: The faucet head on 3 Compartment Sink is short and does not reach the basins on the ends
Corrective Action: PIC put in a work order
Additional Comments
During this routine inspection, a complaint received by the health department was addressed. The complaint stated that the crock pots used to hold and heat soup are never washed, the floors are dirty and covered in hair, and none of the TCS food in the refrigerators are date marked. The crock pot bowls for the soup dit not contain excess debris or food residue. Pic stated that they wash, rinse, and sanitize them every night in the 3 Compartment Sink. PIC was also knowledgeable about warewashing processes. The floors, though in disrepair in some areas due to use and old age, are not excessively dirty. Lastly, there were no date marking violations observed during the inspection, but the PIC stated that they will keep opened/prepared items for up to 3 days. Proper date marking was explained to PIC and they will use date markers on the opened and prepared foods. Cut tomatoes and leafy greens were also discussed as a TCS food.
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
OUT
8 Handwashing sinks properly supplied and adequate
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
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
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
