8: Observed hand sinks - near 3 comp and employee bathroom - both missing hand towels. Cos discussed with pic proper handwashing and sink stocking, and pic restoked towels in both areas; discussed repeat violation and that a warning letter will be requested; suggested a Food Safety Plan, will send via email and i am available to assist.
20: Observed precooked/ commercially processed deli ham and chicken wings in bottom on ML above 41° (see food temps) COS had pic discard, discussed proper holding temps; middle door on ML missing - and advised moving tcs foods to wic until ML fixed
22: Written policy unavailable to review, observed timers present on the pizza racks but not in use, pic could not demonstrate how to use, uncooked pizzas above 41° (see food temp) COS embargoed pizzas, discussed proper use of tphc
45: Observed middle door of ML cooler missing/ not attached to ML, TCS food inside ML above 41° COS had pic discard food and pic said they would pass on to owner to get fixed
51: Observed no paper towel in hand sinks and bathroom being used to store full trash bags. Pic stated dumpster full.
53: Observed dust/debris over all air vents in establishment, and multiple tiles cracked throughout.
56: Inspection posted from 2021, no photo due not having iPad.
Additional Comments
Will email facts sheet Regarding the priority item violations, as well as a food safety plan - which I available to assist with if asked.
Will request a warning letter for #8 and a notice of violation for #56.
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
IN
6 Hands clean and properly washed
Compliant
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
COSRepeat
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
