6: Observed employee change tasks and gloves twice during inspection without washing hands. Spoke with PIC at end of inspection about proper hand washing times and procedures due to language barrier. Education provided. PIC to advise staff of proper hand washing times and procedures.
18: Large pot of beans had been cooling since day prior with plastic wrap applied. Beans temped 89° and were embargoed. Spoke with PIC about better cooling procedures. See item 31. COS.
21: Cooked vegetables dated 08/30 in RIC 2. All cooked products have a 7 day shelf life. Once 7 days has surpassed cooked and prepared products are required to be discarded. COS. Item embargoed.
31: Items in RIC 3 cooling with plastic wrap applied. Spoke with PIC to reduce bulk of products and allow products to be exposed to cooler air to assist in cooling process. Advised that freezers could also be used when cooling bulk products.
39: Soiled wiping cloth stored outside of sanitizing solution during inspection. Wiping cloth stored on employee apron during inspection. Store all wiping cloths in sanitizing solution with 50 ppm chlorine to prevent bacteria buildup.
39: Sanitizer bucket registered 0 ppm chlorine during inspection. COS. Bleach added to 50 ppm.
42: Observed employee hand drying dishes with towel. Allow all utensils, dishes, equipment to air dry on racks.
Additional Comments
Establishment is exceptionally clean and organized
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
OUT
6 Hands clean and properly washed
COSRepeat
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
OUT
18 Proper cooling time and temperature
COSRepeat
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COSRepeat
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled