19: Improper hot holding of chicken tender under plating station heat lamps. Corrective Action: person in charge states that food is typically made to order. Discussed time policy is available if need to be used nut requires proper time stamping and written policy on site. Reheated by putting through grill Conveyor.
37: Employee drinks stored over microwave and single service to go cups.
39: Wet and dirty wiping cloths stored through out facility on prep surfaces and not in wiping bucket areas. Observed some wiping bucket stored on floor and not on shelving above the floor and not next to or above food or utensils.
47: Some shelving in facility have dust build up as well ans knife storage racks on wall have dust and debris build up.
50: Hand sink nearest ware washing is draining slowly and can be a point of hand recontamination during washing process.
53: Floor tiles nave deeply grooved grouting, some ceiling tiles missing over and near food prep areas. And some food and debris build up throughout facility under cooking and and food storage equipment. Some ceiling tiles have dust build up.
57: Missing no smoking signage at every entrance into building.
Additional Comments
Rail cooler near out of compliance. Discussed repairing as in warmer weather many product may be put of temperature, reviewed what food are considered TCS product. Missing no smoking signage at every entrance into building. Some fading labels on bulk product containers throughout facility, please relabel to be more legible.
Odor present in women's restroom, ventilation appear to be working so advised to consider that that drains might be an issue.
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
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
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
NO
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
OUT
19 Proper hot holding temperatures
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean