1: According to employees no supervisor present. Employee said they will return tomorrow. Also employee could not discuss temperatures even as i was standing by a chart with various temperatures listed on it.
2: Employees are unable to discuss symptoms and diagnosis of illnesses related to food born diseases.
4: Employee open drink stored on active prep cooler.
6: Observed employee discard drink and return to food prep without washing hands first.
13: Observed employee cooking raw chicken with two spatulas, then used same two spatulas to plate cooked food.
13: Unsealed container of chicken stored directly beside unsealed container of fish and both of those items are stored directly above beef located in wic. They also have a food storage poster hanging outside wicmm
18: Bucket of chicken setting out cooling. See temp log. Employee stated it was cooked two hours prior. Had employee reheat and advised when its done reheating in stove to place directly in wic.
37: Drinks stored improperly throughout.
41: Ice scoop handle touching ice.
44: Observed employee with gloves handle soiled looking towel then resumed food prep without changing gloves first.
Additional Comments
Discussed implementing a Food Saftey Plan in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the FSP
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
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
Repeat
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
OUT
13 Food separated and protected
Repeat
Observations
OUT
13 Food separated and protected
Repeat
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
OUT
18 Proper cooling time and temperature
Observations
IN
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
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
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