4: Observed employee drink from an opened blue cup at a prep surface. COS discussed proper eating and drinking proticol with pic
8: Observed hand sink in the kitchen missing paper towels - pic had moved up front. COS pic moved towels back to the hand sink
18: Observed cooked collard greens with pork cooling in ric in a closed container at 120°f, cook stated it was placed in the ric 2 hrs prior COS since it was at 2 hrs allowed for cook to reheat to 165°f and start the cooling process over, discussed better cooling practices with both the cook and pic.
26: Observed an unlabeled spray bottle containing pink liquid below the hand sink COS by pic labeling and discussing proper labeling and storage.
31: Observed larger container of collard greens w/pork cooling 2hrs in a sealed container in the ric.
Observed individually portioned ranch and tartar sauce stacked in a large plastic bin sitting in another large bin with very little ice, bins also placed between stove and grill - pic stated ranch made in house and portioned 1 hr prior, cook placed in ric for rapid cooling.
37: Employees drinks - two opened, one closed soda bottle - on prep table with open sauce bottles and utensils, employee speaker and phone also on same table
39: Wet wiping cloths stored throughout kitchen on prep counters and sinks Not in sanitizer buckets
41: Observed two containers holding scoops in room temperature, non-running water on prep table
53: Missing floor and ceiling tiles throughout kitchen,
Additional Comments
A warning letter will requested due to violation #26 being noted on two consecutive routine inspections.
Will return sometime within 10 days to ensure the correction of the observed priority item violations 4, 8, 18, and 26
Will Provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Email: bksmith68@gmail.com
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
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
COS
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
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
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
COSRepeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
