6: Employee observed washing hands inadequately after taking off gloves and then putting on another pair of gloves; hands were washed for less than 20 seconds
13: Shell eggs in the open egg crate stored over gallon buckets of salsa and red sauce in the WIC
20: Pico and shredded lettuce in Turbo Air Three Door Prep Table RIC out of temperature temping at 48 degrees and 45 degrees see temps; discarded during inspection.
21: Cooked pork in WIC from Saturday not date marked; PIC correcting during inspection
26: Unlabeled spray bottle on top of dish machine and unlabeled spray bottle underneath three comp sink
Corrected on site
33: Fish filets in vacuum seal packaging thawing in a metal pan of water stored on prep table in front of hand sink
34: No visible thermometer inside of the Three Door Prep Table RIC; PIC placed thermometer inside the unit during the inspection
34: Thermometer reading inaccurate for WIC. Used thermapen thermometer to check temperature inside WIC temperature reading 40-41 degrees.
39: Wiping clothes observed being wet under running water and then used to wipe down table tops and cutting boards in kitchen prep area
42: Pans stacked wet on shelving above handsink and shelving above prep table located next to hand sink
45: Grooved and stained cutting boards on prep table RIC
45: Build up on white plastic piece inside of ice machine
Additional Comments
Shredded Chicken at 167 degrees is being prepared to be in cooling once it reaches 135 degrees it is stored on a prep table tented with aluminum foil Establishment does serve oysters but the supply comes frozen and is stored frozen oysters were stored frozen at time of inspection PFG supplier
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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
