| 2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection Food employee not washing hands before handling raw meets from being a cashier Food employees must wash hands before engaging in food preparation, after touching bare human body parts, after using the toilet, after coughing, sneezing or taking a break (using tobacco, eating or drinking), between working with raw food and ready-to-eat food, after handling soiled equipment or utensils, before donning gloves to work with food, between changing tasks to prevent cross-contamination and after any other activities that contaminate hands. Correct By: 04-Dec-2023  |
| 3-302.11 (A)(1)(a-c)(A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Raw beef being held over cooked vegetables in WIC. Separate raw animal foods from ready-to-eat foods and produce during storage, preparation, holding and display. Correct By: 04-Dec-2023 |
| 3-305.11 (A-C) / FOOD STORAGE (PREVENTING CONTAMINATION FROM THE PREMISES) Core Item Raw beef being stored on floor in WIC with raw veggetables on floor in same cooler. Store food 6 inches off the floor in a clean and dry location where it will not be exposed to splash, dust or other contamination. Correct By: 04-Dec-2023 |
| 5-205.11 (A) (B) / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection Handwashing sink inaccessible due to wash basin being filled with wares. Keep handwashing sinks accessible at all times for employee use. Correct By: 04-Dec-2023 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item Repeat No current food / refrigeration temperature log available. December temp logs filled out in advance to the 15th of Dec. Maintain accurate daily temperature log to demonstrate active implementation of food safety procedures. Restart logs today Correct By: 04-Dec-2023 |