1: Manager/Person in charge is not familiar with proper handwashing requirement, or reheating requirements. PIC also stated they have not been trained on food safety as they just started working at facility. Provide proper food safety training to PIC and all employees handling food.
6: Observed person in charge enter facility and without washing hands, don gloved to prepare food. PIC stated they used hand sanitizer.
Ensure handwashing requirement are followed. Wash hands when entering facility and before donning gloves. This was corrected prior to any food preparation.
8: Upon arrival both handwash sinks in facility do not have soap dispensers that operate. One dispenser you can open and close the refill and it will work for one dispenser of soap. The back sink does not dispense soap at all.
Repair/replace soap dispenser so handwashing can be conducted.
17: two containers of meatballs observed in warmer holding at 66F and 56F. Person in charge stated they were placed in warmer approx 1.5 hours ago. PIC is unfamiliar with reheating requirements for hot holding. Education provided. Rapidly reheat meatballs to 165F for proper hot holding at 135F. This was corrected during inspection.
41: Discontinue storing utensils in standing water. Store in hot water 135F or above.
45: Repair lid on ice machine (the lid is not properly attached)
45: Gaskets in prep refrigerator are in poor repair. Repair or replace gaskets to ensure proper temperature control.
49: Repair plumbing leak at back handwash sink.
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
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
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
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
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
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
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used