1: Pic not performing duties as required, multiple critical violations. Strongly recommend food safety training for all employees, including management, asap.
4: Employee eating and drinking in kitchen
6: Employee went from handling dirty utensils to handling clean silverware at DW without washing hands
8: No handwashing signs at either hand sink in kitchen
17: Mac n cheese 106 in warmer. Per emp, placed in warmer fr cooler at 530 am to heat. Embg 50 lb. Green beans in warmer 108. Per pic placed in warmer at 530 to heat. Embg 40 lb. Turnip greens in warmer 106, per pic, placed in warmer at 530am to reheat. Embg 40 lb. Food must reheated to proper temperature before placing in warmer, warmers are not to be used to reheat foods. All potentially hazardous foods must be reheated to 165 within 2 hrs.
19: Baked potatoes in warmer 127. Reheated to 165 during
Insp.
Pintos 91 in warmer. Per pic placed in warmer at 930. Rh to 165 during insp
21: Many containers of mac n cheese, corn, pintos, slaw, turnip greens not dated in wic. Ham slices not dated in prep cooler
26: Chemicals stored next to clean cups and next to pans
37: Cooked sausage stored on raw chicken ric by back door, Raw pork stored next to cheese prep cooler
38: Employee wearing bracelet, watch while prepping food
39: Wiping cloth not stored in sanitizer
42: Employee food and drinks stored w clean bowls, napkins, silverware
47: Rif door handle dirty
53: Floor dirty, poor repair kitchen
Additional Comments
PIC must develop a written risk control plan for every critical violation as discussed. Email to address provided before followup.
Contact Adam Stroud for food safety training schedule, 728-7020.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COSRepeat
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
COS
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
COS
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
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
OUT
17 Proper reheating procedures for hot holding
COS
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COSRepeat
Observations
NA
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
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
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
