1: Pic not performing duties as required, miltiple critical violations. Strongly recommend food safety training asap for all employees.
8: No papertowels at hand sink on prep line
17: Multiple plastic jugs of food in warmer being reheated in warmer from yesterday. Per employee, jugs taking from wic and placed into warmer apx 530am this morning to reheat:
Mac n cheese 110, embg 18 lb
Pintos 98, embg 24 lb
Corn 99, embg 4 lb
Green beans 99 embg 24 lb
Bbq 110, embg 10 lb
Turnip greens 99 embg 12 lb
20: Potato salad on prep cooler 48, mvd for rapid cooking. Chicken salad on prep cooler next to fryer w lid to cooler left open 53. Embg 3 lb.
21: Bbq dated 2/16 in wic. Embg 12 lb
Fried chicken dated 2/26 in wic, embg 5 lb
Cookedturkey in wic not dated, embg 4 lb
Cooked turkey in wic dated 2/26, embg 8 lb
Meatloaf in wic dated 2/27, embg 5 lb
Beans in wic dated 2/22, embg 6 lb
26: Chemicals stored w clean pots near mop sink
31: Carrots, beans cooling in deep, plastic containers
37: Box of shredded cheese on floor wic
39: Wiping cloth not stored in sanitizer
43: Styrofoam container used as ham scoop
45: Black tape on rif door handle, cutting board on prep cooler stained, deeply grooved
47: Inside top ice mach dirty
53: Floor, walls dirty kitchen. Paint peeling off ceiling
57: Strong odor of cigarette smoke in outside storage food storage bldg, no no smoking sign or symbol posted outsde building door. PIC will stop employees from smoking inside.
Additional Comments
Contact Adam Stroud for free food safety trsining class, 728-7020
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
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
COS
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
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
21 Proper date marking and disposition
COS
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Repeat
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Repeat
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
