1: Observed employees child in the back kitchen area. COS discussed with pic proper restrictions
13: Observed a full, open container of marinated raw chicken next to and above unsealed containers of ready to eat food. COS pic attached a lid and moved food.
Observed pans stored directly on top of rte foods. Pic stated the pans are used when completing order and then placed on the ml again. COS by discussed cross contamination, and removed pans.
20: Observed raw pork, beef, and chicken in the top of ML2 at 47°f. Pic stated the meat was pulled from the freezer to the ric sunday night and left to defrost Monday when the store is closed, and that the meats were pulled directly from the ric to the ml. also observed shelled eggs on the ofther top side of the ML2 where the ambient air temp was 51. COS by moving the raw meats to the freezer to rapidly cool and discarding the eggs
20: Observed garlic-in-oil sitting near the grill station at 71°f. COS by discarding and discussing hold temps pic
37: Muliple employee drinks stored above and next to utensils and food. Some cups without lids
53: Ceiling tiles in poor repair in the kitchen and air vents dirty.
Additional Comments
Priority item 20 has been noted on 3 consecutive inspections - proper revocation will be submitted.
Will resend pic all fact sheets and a food safety plan, and let the pic know i am available to answer questions and assist with a food safety plan if requested.
Email: ps.palmita@gmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
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
IN
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
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
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
53 Physical facilities installed, maintained, and clean
