8: Hand wash sink beside 3 comp sink has no soap. Cos by pic restocking.
14: Dish machine reading 0 ppm cl after two attempts to get a reading. Pic stated that rack of clean dishes had been run thru machine recently. 3 comp sink not set up. Cos by pic setting up 3 comp sink to 150 ppm Qa (recommended range on Qa bottle states 150 - 400 ppm) and wash rinse sanitizing dishes in it as well as rack of previously washed dishes. Pic called tech to service dish machine.
31: Precooked chicken wings in big pc temped 50 F. They were in a large pan that was completely full to the top edge of the bin, and the pc lid was open. Pic stated they were stocked from ric within last hour. Wings in ric temped 41 F. Wings in big pc are not cooling properly if they are in temp when placed in big pc and temp is rising. Cos by pic closing pc lid and discussed stocking fewer in pan.
36: Flies and fruit flies present near 3 comp sink drain.
37: Several employee drinks with lids on them and personal items stored above and beside canned goods. Cos by pic removing all of them.
46: Top of dish machine has excessive debris and crust
53: Excessive dust build up on fan guards in wic.
Additional Comments
Marcospizzasmyrna@gmail.com
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
