2: Employee illness policy not on site nor known by employees. Corrective Action: handout gvien and reviewed
6: Employee did not wash hands before preparing food after receiving and handling payment from customer. Corrective Action: employee stopped and washed hands after reviewing washing hands to avoid possible contamination
14: Employee states they do not always clean with sanitizer rag when handling the slicer. Corrective Action: trained employee that all three steps and air drying must be done on slicer(wash rinse sanitize airdry).
18: Improper cold holding of lettuce in walk in cooler date marked for today at 8 Am at 45 F. Corrective Action: over 4 hour cooling period, disposed by employee and reviewed proper cooling,
20: Improper cold holding of mozzarella and tomatoes on prep cooler. Mozzarella was stacked over fill line and person in charge had no idea when the tomatoes were cut or prepared, or moved from walk in cooler. Corrective Action: Mozzarella recently panned so excess product moved to inside cooler to achieve proper cooling and tomatoes embargoed due to little knowledge 4 lb.
21: Missing date marking on multiple pieces of meat throughout facility. Panned half head of lettuce in walk in cooler has no date marking. Corrective Action: meat embargoed until date marking from morning shift can be determined.
37: Personal lunch box stored over consumer product in walk in cooler
53: Missing light shield over lights in front of walk in cooler
56: Most recent inspection report not posted.
57: Missing no smoking signage at time of inspection,
Additional Comments
Reviewed and discussed proper single service item storage by placing food contact side face down.
Missing no smoking signage at time of inspection at every entrance,
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
