6: Observed dishwasher load dirty dishes in dish machine and begin unloading clean dishes without washing hands. Cos by pic discussing handwashing and rewashing dishes.
20: Diced tomatoes front makeline date marked 9/26, sliced potatoes roasted in house pizza makeline date marked 9/25, sliced ham pizza makeline date marked 9/27 all temped 47 F or greater on the top portions. Upon arrival, all makeline lids were open. Bins with sliced ham and roasted potatoes were filled to top of bin past fill line. All 3 foods temped 41 F or cooler in the bottoms of the container. Pic stated all foods on makeline are prepped and placed in wic then pulled from wic to stock makeline as needed. Ambient temp of wic was 39F and all tcs foods temped in wic temped 39F. Cos by pic discarding top portions that were out of temp (2 lbs total) and placing back in makelines and closing lids.
21: Sliced cooked chicken in front makeline date marked 9/20. Cos by pic discarding and pulling new bin of chicken from wic.
37: Employee drink on shelf above prep table beside open box of gloves.
39: Used wiping cloth observed on surface next to clean cups and coffee maker.
Additional Comments
Jbertoen@threeguysllc.com
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
OUT
6 Hands clean and properly washed
COS
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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