1: Seems to be a lack of managerial control in kitchen. Cos by discussing a rcp with pic to implement with employee’s.
4: Employee drinking directly over prep cooler. Cos by discussing proper eating and drinking in kitchen.
6: Observed employee who drank feom cup resume food prep and did not wash hands first. Cos by discussing good hand washing practices with pic.
7: When i entered kitchen i observed employee chopping red onion without any gloves on hands. Cos by having employee put on gloves.
20: Chicken wings and tenders in chicken batter station. Cos by discarding all. Pic stated breaker got flipped because of pressure washing last night. By end of inspection pc was down to 51°. Advised pic to keep monitoring unit until he is confident its cooling properly.
21: Several open bags of various deli meatis in wic not date marked. Cos by discarding and discussing
26: Spray bottle of sanitizer stored directly beside to,ato dicer machine. Cos by removing.
37: Employee drink stored on prep table.
44: Observed employee with gloves handle towel than resumed food prep and never changed gloves.
53: Ceiling and floors are in poor repair.
Additional Comments
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the RCP
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
OUT
6 Hands clean and properly washed
COSRepeat
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
COS
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
COS
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
44 Gloves used properly
Observations
OUT
53 Physical facilities installed, maintained, and clean