1: No managerial control. Several priority item violations noted. Pic just arrived at establishment from meeting when inspection was being performed.
11: Whole onions with the ends cut off soaking in vegetable wash/sanitizer. Pic threw onions away and discussed with employee the correct way to clean onions prior to cutting.
18: 3 containers of sliced tomatoes located in wic prepped at 7:48 am reading 47°F. Past required time to cool down to 41°F. Discussed proper way to cool tomatoes with pic. Pic threw away 3 containers of sliced tomatoes. Emailing applicable fact sheet to operator regarding observed priority item violation.
20: Container soft whip (dairy) sitting on counter unattended holding at 60°F. Pic threw away container. Unsure how long container had been sitting out. Emailing applicable fact sheet to operator regarding observed priority item violation.
20: Sliced deli ham in wic cold holding at 72°F. Cut lettuce that was prepped this morning in wic was cold holding at 41°F. Pic state that he was unsure why the ham was out of temp, maybe employees left ham out during breakfast time and just placed back in the wic. Pic threw ham away. Emailing applicable fact sheet to operator regarding observed priority item violation.
22: Containers of cut lettuce and sliced tomatoes (below make line) not date/time marked when they were taken out of temperature control holding at 60°F. One container of sliced tomatoes on make line not date/time stamped when taken out of temperature control holding at 60°F. Food was prepped just before 8 am. Pic threw away containers not date/time stamped, brought out new containers and date/time stamped them to be used on line. Emailing applicable fact sheet to operator regarding observed priority item violation.
37: Employee drink sitting on prep table where onion were soaking in cleaning/ sani solution.
39: Sani buckets reading 0 ppm of QA. Bag of QA was out where sani buckets are filled. Pic changed bag and final reading of QA was 200 ppm.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Provided applicable fact sheets to operator regarding observed priority item violations.
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
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
OUT
11 Food in good condition, safe, and unadulterated
COS
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
37 Contamination prevented during food preparation, storage and display
