1: Due to the high amount of violations, several duties are not being performed.
4: Observed employee take a drink from open cup directly over steam table.
6: Observed employee handle drink than resumed food prep without washing hands first.
7: Observed employee slicing oranges with no gloves on.
12: Shell stock tags were not kept with bin of oysters. Cos by allowing employee to show me which tag applied to this bin of oyster. Had pic tape tag to bin of oysters.
19: Cheese dip on steamer. Cos by discarding and advising using pan within a pan method on steam table.
26: Gallon jug of gasoline in storage closet. Cos by having pic remove.
33: Thawing frozen beef chunks at room temp
37: Employee drinks improperly stored throughout.
42: Clean dishes stored on lower shelf of prep table are not stored inverted.
44: Employee with gloves continues to touch towel tucked in apron.
54: Poor lighting in wic
55: No permit posted.
56: No inspection posted
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
12 Required records available: shell stock tags, parasite destruction
COS
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
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
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
44 Gloves used properly
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
