6: Observed line cook with gloves on come in the wic grab some food then go back to the line without changing gloves or washing hands. Pic discussed hand wahing with line cook.
20: Shelled eggs located on top of make line, not time stamped, above 41°F. Ambient temperature was 71°F. Embargoed shelled eggs. Discussed with pic if shelled eggs are on tphc, make sure they are marked with date and time. Provided applicable fact sheets to operator regarding observed priority item violations. A warning letter will be requested due to this priority item violation being noted on 2 consecutive inspecion reports in a row.
20: 3 containers of panky shrimp stacked near make line unattened above 41°F. Pic stated that they were brought out from the wic around 30 minutes ago. Discussed that the must be kept at 41°F and below. Pic placed containers back in wic to cool down quickly. Provided applicable fact sheets to operator regarding observed priority item violations. A warning letter will be requested due to this priority item violation being noted on 2 consecutive inspection reports in a row.
26: Spray bottle with red liquid inside not labeled. Owner labeled spray bottle correctly.
37: 2 trays of raw shrimp stored on the floor underneth shelving in wic.
41: Handle of scoops touching dry products in plastic tub containers.
43: Black to go containers being used as prep containers for food being cooked. Containers are being cleaned and wet stacked.
Additional Comments
Discussed complaint with pic. All items that are in the vegetable bento box were checked for condition and temperature. Discussed hand washing, storage of lettuce being used as garnish, and making sure that packaged lettuce is kept clean / protected. Permit posted.
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
OUT
6 Hands clean and properly washed
COS
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
IN
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
IN
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
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used