7: Observed employee put a leafy garnish on food item with barehands. Corrective Action: embargoed and train must use barrier when handling Ready To Eat Foods.
8: Observed hand washing sink near walk in cooler not supplied with soap and paper towels. Corrective Action: restocked and train must keep all hand washing sinks supplied while operating.
11: Several cherry grape tomatoes observed with black moldlike blemishes. Corrective Action: embargo
53: Black mount on wall for holding cleaning utensils observed excessively dusty.
53: Observed ceiling vent and tiles above 3 compartment sink very dusty.
Additional Comments
Answering complaint during inspection where person states theres no A/C, hood system is dirty, inadequate temp of walk in cooler, foods kept expired in walk in cooler. PIC, Chris, says A/C unit had leak and is fixed. Observed temp of walk in cooler of 39F and in good condition with foods and temp in regulation. All date mark foods observed in compliance. Hood system clean but other facility items need attention as marked on report. All cannabis infused foods sold retail up front and certified through Tristar.
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
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
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
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
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean