1: Due to several priority violations there is no managerial control.
2: PIC was only aware of a couple of the symptoms associated with employee illness policy. Did not know reportable diagnosis. Will be emailing an employee illness facts sheet.
6: Observed Cook go out back door with gloves on then reentered without changing gloves and washing hands. COS discussed proper hand washing with cook
7: Observed wait staff grab parsley with bare hands and sprinkle on food. Cos cook threw parsley away. Discussed no bare hand contact with ready to eat foods.
14: Observed cook take the container that the parsley was in, throw parsley away, then wash the bowl with soapy water that was in a container and rinse of and dry with a paper towel. Bowl was still dirty. Discussed with cook proper way to wash, rinse, and sanitize food contact surfaces.
20: Precooked chicken in containers in ric across from friers above 41 degrees F that were prepped the day before. Commercially processed potato salad in individual containers that were prepped more than 4 hours ago were above 41 degrees F. Embargoed food.
37: Employee can of Dr. Pepper opened stored on wire shelf with food products.
41: Scoop handle was touching ice in front ice machine.
Handle of scoop for brown sugar was touching product
41: Stirring sticks stored in cup of water with temp off 100°
42: Knife stored between make line and fry tables.
43: Single use items stored on floor of storage unit.
Additional Comments
Jday@joaniesboro.com, matthew@joaniesboro.com A follow up inspection will be preformed within 10 days to verify compliance of all priority item violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used