13: Pan of cooked ribs stored uncovered on bottom shelf in wic beneath several uncovered pans of raw chicken. Cos by pic relocating ribs to top shelf above raw animal foods. All ready to eat foods must not be stored underneath raw animal foods.
20: Sliced cherry tomatoes in salad pc temp 46F or greater throughout. Pic says they were stocked from wic this morning, same food in wic temps 42F or less. Pc has no lid. Cos by pic placing tomatoes in wic to cool down, restocked pc from wic. Discussed ensuring cold tcs foods maintained at 41F or less.
53: Multiple cracked or chipped floor tiles in warewashing area
53: Floor in wif exhibits heavy wear
Additional Comments
Pic stated a work order has been placed on wic door due to it not shutting fully. Pic stated it was discovered not fully closed this morning. Ambient temperature of wic on thermapen reads 41F, multiple foods temp 42F. Advised pic to monitor wic and food temps to ensure they reach and maintain 41F or less.
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
