6: Observed employee using hand sink to clean dirty equipment and return to work operations without washing hands. Employee directed to only use hand washing sinks for hand washing. Spoke with PIC about appropriate times for hand washing.
8: Hand sink was full of equipment to be washed. Hand sinks are to be exclusivly used for hand washing.
13: Raw bacon stored over cooked turkey in p1. COS by arranging cooler.
20: All TCS items in WIF temped 46-48° Items over 48° embargoed. Majority of TCS items were 46° and left to stay in WIC. Truck delivery occurred 2h prior to inspection and is likely cause for elevated temps in WIC. Will conduct follow-up on WIC. WIC is blowing at 40°
Front cooler TCS items temped 42-44° Front cooler was turned down to ensure appropriate temps.
37: Employee phone stored on prep counter. Store all personal items down and away to prevent contamination.
37: Food products in containers stored on floor. Store all food products at least 6” off ground to prevent contamination.
37: Employee food stored on self over prep station. Store all personal foods down and away to prevent contamination.
39: Soiled wiping cloths stored on back counter. Store cloths in sanitizer solution when not in use
43: Single service cups, straws stored on floor. Store all single sevice items at least 6” off ground.
Additional Comments
Send over informational texts for storage
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
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
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
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used