8: Observed no paper towels at the hand sink - pic stated the dispensor broke and they were using the Towel dispensor on the other side of the wall or the paper towels throughout the kitchen.
11: Observed several dented cans On the rack with other stock. Cos by pic removing dented cans and setting aside for distributer to pick up. Discussed created a designated, labeled “dented can” area
18: Observed a covered pan of cooked squash in the wic at 114°f cook stated they started cooking it around 9am COS pic discarded food and discussed proper cooling time, temps, and methods.
20: Observed all items in the prep cooler above 41°f some was observed still in the cooling process while others were not. Pic stated that all food is held in the wic over night and then placed on the cooler at 10:30 before opening. Pic stated that all food had remained in the cooler since this morning. COS the raw hamburger patties and the meatloaf made 4days ago was discarded for cold holding. (Items still within cooling time and temp where moved to the wic) and discussed with pic not using that pc until it can hold food at 41°f or below.
26: Observed an unlabeled spray bottle of clear liquid on the cleaning shelf. COS by pic labeling
31: Food left unattended to cool and some containers of cooling food were completed sealed (see item 18)
37: Observed employees phone on prep table.
Observed fly strips hanging above prep areas and next to utensils.
53: Floors appear to be chipped/unsealed concrete floors and wholes in the linoleum floor s
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violations 8,11, 18, 20, and 26.
Will send fact sheet for cooling and date marking as requested by pic.
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
IN
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
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
COS
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
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
COS
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
53 Physical facilities installed, maintained, and clean