18: Bologna, ham, and cheeses stored in glass make line cooler not in proper temp range. Pic stated they were placed in there from the walk in cooler yesterday. Cooler ambient temp with my thermometer was 60 degrees, inside cooler thermometer also read 60 degrees. Pic reolcated foods that were still within proper cooling range and prepped this morning to wic. Pic understands to not use cooler until it has been serviced and reading proper temps of 41 or below. I will be back within 10 days for a follow-up inspection to verify this violation has been corrected.
26: Chemical spray bottles with purple liquid and clear liquid not properly labeled. I will be back within 10 days for a follow-up inspection to verify all chemical bottles are properly labeled.
31: Using glass make line cooler to cool foods down, however, cooler is not reading proper cold holding temp range.
37: Employee drinks and cell phone stored next to and above customer drink products
46: The arm of faucet only reached two compartmentsin the 3 compartment sink. Op is using a cutting board to direct water to third compartment.
53: Excessive dirt and debris build up throughout kitchen floor.
Additional Comments
I will be back out within 10 days for a follow-up inspection to verify all priority item violations have been corrected.
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
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
OUT
18 Proper cooling time and temperature
Observations
NO
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
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean