1: Numerous priority violations were observed. Appeared to be a lack of managerial control.
2: No Employee health policy and unable to discuss symptoms and diagnosis.
6: Witnessed several employees changing tasks, entering etc and returning to food prep without washing hands first.
13: Open container of pineapples stored below open container of raw shrimp in meat pc. Cos by removing pineapples and discussing.
19: Cheese dip on steamer. Cos by discarding.
20: Beef in cooler drawer. Corrected by having pic return to cooler to quick chill. After discussing, i determined it came straight from wic and employee got busy and left sitting out to long.
23: Has consumer advisory on menu but there is no denotation by menu items identifying which food items are offered undercooked.
26: Several chemical spray bottles not labeled. Cos by pic labeling. Also, can of non commercial raid stored near food containers. Cos by removing from kitchen.
37: Employee open cup pf water stored on pc
41: Knives stored between knife magnet and wall
43: Several to go containers on make line not inverted.
53: Missing floor drain on cook line.
54: Poor lighting in wic.
Additional Comments
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the RCP
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
Repeat
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
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
COS
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
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used