8: Soap dispenser and individual hand towel dispenser at hand sink located across from 3 comp sink is not working. Hand sink closest to the grill is filled up with grill cleaning pads. Hand sinks are to be used for hand washing only.
21: Meatballs in marinara sauce located in wic improperly date marked. See photo. Pic properly date marked meatballs for 7 days instead of 30 days. Cooked quinoa in ric date marked 9/26/22. Embargoed quinoa. Warning letter will be requested due to this priority item violation being noted on two consecutive inspection report in a row.
26: Hand sanitizer stored on prep table beside gloves. Pic removed hand sanitizer and stored properly. Comet cleaner stored at expo line. Pic stored properly. A warning letter will be requested due to this priority item violation being noted on two consecutive inspection reports in a row.
37: Raw chicken breast in plastic bag stored beside peppers and onions in a box in ric.
37: Raw hamburger stored beside rte pizza bread in a plastic wrap located in cooler drawer.
41: Ice bucket stored upright.
Additional Comments
Provide applicable fact sheets to operator regarding observed Priority Items. A follow up inspection report will be performed within 10 days to verify compliance of all critical item violations.
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
NO
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
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
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
NO
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
OUT
21 Proper date marking and disposition
COSRepeat
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
Repeat
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
37 Contamination prevented during food preparation, storage and display
