4: Employee eating at the cook line then placed bowl and chop sticks on cart beside hand sink. Discussed with owner that eating could not take place in the kitchen area.
8: Back hand sink blocked by trash can.
13: Raw chicken on stick stored above cooked burbon chicken located in ric not protected. Raw shrimp stored in front raw chicken on make line. Containers of raw shrimp stores with containers of cooked shrimp loosely wrapped with plastic wrap located in wic. Raw chicken on a stick stored on top of cooked rib meat not protected in wic. Emailing food storage pyramid, and discussed proper storage of raw and rte food.
14: Can opener blade excessively dirty. Discussed proper cleaning of can opener.
20: Shelled eggs sitting out under prep table in container with ambient temperature of 70°F. Shelled eggs were temping 47°F. Discussed shelled eggs must be stored at 41°F below or be places on tphc policy. Emailing tphc fact sheet. Shelled eggs were places back in the cooler to cool back down to 41°F.
37: Food stored on floor in wif.
39: Wet wiping clothes not stored in sani bucket.
45: Metal can being used as a scoop for rice.
45: Single service container being used as scoop for dried goods.
45: Raw tcs food stored in white grocery bags located in ric and wic.
Additional Comments
Emailing applicable fact sheets to operator regarding observed priority item violations. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
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
Repeat
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
