7: Observed employee slicing green onions with no gloves on. Employee stated sliced green onions used to garnish customer food and not cooked into food. Cos by pic having employee wash hands and put on gloves. Will email bare hand contact fact sheet.
20: Shell eggs stored in pc with lid open and ambient temp above 41F. Pic stated they had been brought out of wic within past 15 min. Raw shrimp in cooler drawer temped 48 F. Pic stated they came from wic this morning. Other tcs foods in cooler drawer as well as wic temped 41F or less. Cos by pic relocating eggs to cooler drawer and discarding .5 lb of shrimp.
37: Employee drink with no lid stored on microwave above prep cooler 1. Wmployee car keys stored on top of adjacent microwave touching single use items.
45: Hand sink beside pc 1, nearest to kitchen entrance, has food particles and cleaning utensil in it.
56: Inspection posted is from 2022
Additional Comments
Jyoung@millersalehouse.com
Will send bare hand contact fact sheet
Will request inspection not posted letter
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
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
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used