6: Observed employee touch forehead, personal phone and return to food prep without washing hands. Cos by discussing good hand washing practices.
8: Hand wash sink near chicken prep area has box of gloves and wall mount soap dispenser stored in it. Cos by pic removing obstructions. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
17: Green beans in steam well temp 116F, were reheated in pot on stove 30 min ago per pic. All other food in steam table temps above 135F. Cos by pic returning green beans to stove to reheat to 165F before returning to hot holding. All hot tcs foods must be held at 135F or higher.
20: Bag of sliced lettuce makeline pc temps 52F. Cooler ambient temp reads 56F on Thermapen after several minutes. Internal thermometer is broken. Cos by pic placing tcs foods in pc on ice as it had been placed there from wic 30 min prior. All cold tcs foods must be held at 41F or less.
20: Raw chicken at breading station temps 50F, no chicken being actively prepped. Pic stated it was placed in cooler well 30 min ago. Cos by pic returning chicken to wic. All cold tcs foods must be held at 41F or less.
36: Several flies present throughout kitchen
39: Wiping cloth stored in hand sink bowl
45: Fryer baskets show extensive use, corners damaged
48: No hot water available at hand sink in biscuit prep area
Additional Comments
Email Jordan
dodsonrick12@gmail.com
Follow up inspection will be performed within 10 days of initial inspection date to verify all priority violations have been corrected.
Will email all applicable fact sheets
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
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
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
OUT
17 Proper reheating procedures for hot holding
COS
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
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
48 Hot and cold water available; adequate pressure