1: Pic is not ANSI-certified. Pic does not display basic food safety knowledge. Pic did not know proper warewashing/utensil sanitization methods or cold holding practices. Pic was not aware test strips were needed to test sanitizer levels in warewashing. Pic was unaware of reportable diagnoses/symptoms. Discussed proper methods with pic and will email demo of knowledge, cold holding, and employee health fact sheets.
2: Pic does not know reportable illnesses or symtpoms. Cos by discussing employee health and will email applicable fact sheet.
6: Observed gloved employee scoop sauce into container, enter wic, exit wic and wipe gloves with paper towel before returning to station to continue scooping sauce.
6: Observed pic answer phone and return to food prep without washing hands. Cos by discussing proper handwashing.
14: 3 comp sink in use set up to incorrectly. Pic stated food contact surfaces are washed-sanitized-then rinsed. Cos by asking pic empty sink and re-setup properly. Discussed proper sanitization methods eith pic, and will email applicable fact sheet.
46: No quat test strips.
Additional Comments
Discussed date marking of RTE foods with pic.
Discussed labeling all spray bottles.
Will send all applicable fact sheets.
laroyka16@gmail.com ronystark@gmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
Observations
OUT
2 Management awareness, policy present
COS
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
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
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
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
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
46 Warewashing facilities, installed, maintained, used, test strips
