1: Employees can not describe how to verify sanitization strength in 3 comp sink. I showed them my cl test strips and the had no idea what they were. Also managerial control needs improvement.
6: Onserved employees come from dumpster and from wic and resumed food prep without washimg hands first.
11: Can of soy sauce was puctured open and was half used and stored with other unopened can goods. Discarded 2 lbs
13: Raw beef unsealed container of beef strips stored sitting on top of unsealed box of tofu in wic.
13: Fly strips hanging over make line.
19: Bowl of cooked general tso chicken. Discarded 4lbs.
20: 3 pans of cooked general tso chicken sitting out under table unattended. Pic stated they were pulled from cooler earlier. Discarded 15 lbs.
20: Shell eggs sitting out unattended not stored in a 41 degree setting. Discarded 2 lbs.
26: A 2 gallon pump spray container with degreaser inside is not labeled. Pic said he sprays the walls with sprayer.
31: Cooked noodles sitting out cooling at room temp mpic stated they were cooked 20 minutes prior.
37: Employee bottles of water stored on food prep tables.
41: Knife stored wedged between prep cooler and table.
43: Multiple single service items not stored upside down.
45: Deep fryer baskets have broken wires.
45: Can opener blade is extremely dirty.
46: No cl test strips.
47: Sides of equipment are dirty
50: Evidence of food debris being poured down handsink.
Additional Comments
Complaint was made that customerhad staples in her food. Pic stated only time staples are used is when they stapel bags closed. I could not find any evidence pf staples in food.
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
I will return within 10 days to verify all priority violations have been corrected.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
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
OUT
6 Hands clean and properly washed
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Repeat
Observations
OUT
13 Food separated and protected
Repeat
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Repeat
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
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
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, 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
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
