6: Observed pic handle cell phone and return to food prep without washing hands. Cos by discussing washing hands between task changes or using personal items before returning to food prep.
8: Two hand sinks unusable: front hand sink near register and dough prep, and rear hand sink beside 3 comp sink. Front sink unusable due to being water supply for mobile air conditioner (building AC is not functioning per pic). Rear hand sink is non functioning and covered in plastic. Central hand sink is accessible, however is 25 ft from dough prep area verified with tape measure. All hand sinks must be made accessible before follow up inspection occurs within 10 days.
8: Hand sink by makeline pc has no paper towels. Pic advised that paper towels were on table around the corner. Cos by advising pic to stock paper towel dispenser. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
55: Permit from 2024 posted
Additional Comments
Follow up inspection will be performed within 10 days of initial inspection date to verify all priority violations have been corrected.
Advised pic to monitor wic temp
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
Repeat
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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