7: Observed employee scopping rice from croc into small bowl while making contact with the rice with his thumb. Cos by discussing glove use when making contact with cooked foods.
13: Soiled towel being used to cover 2 pans of cooked food in lower part of pc making contact with food. Css by discarding.
20: Cooked curry chicken sitting out by grill under no temp control. Pic stated it was cooked two days prior. Also stated that chicken was removed from pc to current location. Cos by embargoing.
21: Pan of cooked pork in lower pc not date marked. Pic stated it was cooked Tuesday. Cos by embargoing and discussing date marking.
26: 3 comp is reading 200 ppm of cl. Cos by pic daining and adding more water. No reading 100 ppm
31: Pork mix sitting out at room temp cooling.
37: Employee open drink stored beside clean dishes.
41: Using scoop with no handle in ric croc.
Additional Comments
Discussed implementing a Food Saftey Plan in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the FSP
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
COS
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
OUT
26 Toxic substances properly identified, stored, used
COSRepeat
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
37 Contamination prevented during food preparation, storage and display
