10: Provide adequate handwashing for bar area. Current employee on duty using bathroom handsink. Designate a compartment of the sink at bar for handwashing with soap, paper towels, and trash can.
11: All food must be obtained from approved source. (Chili out for self-service. Unknown location it was made/where it came from. Employee did not know where product came from. Please see attached FV report regarding this violation as it is a repeat violation. Chili discarded.
16: Clean "clean" deli slicer. Food debris/grime noted on blade.
21: Provide proper hot holding for all TCS foods. Chili @ 115º. Must be at least 135ºF. Product discarded.
22: Provide proper cold holding for all TCS foods. Shredded cheese @ 60ºF and sour cream @ 62º. Proper cold holding for TCS foods is 41º or less. Product discarded.
Additional Comments
No comments
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
NA
2 Certified Food Protection Manager (CFPM)
Compliant
Observations
Employee Health
IN
3 Management, food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination By Hands
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
Approved Source
OUT
11 Food obtained from approved source
COSRepeat
Observations
NO
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
14 Required records available; shellstock tags, parasite destruction
Compliant
Observations
Protection from Contamination
IN
15 Food separated and protected
Compliant
Observations
OUT
16 Food-contact; cleaned and sanitized
Observations
IN
17 Proper disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
Time/Temperature Control for Safety
NO
18 Proper cooking time and temperature
Compliant
Observations
NA
19 Proper reheating procedures for hot holding
Compliant
Observations
NA
20 Proper cooling time and temperature
Compliant
Observations
OUT
21 Proper hot holding temperature
COS
Observations
OUT
22 Proper cold holding temperatures
COS
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
NA
24 Time as a Public Health Control; procedures & records
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Food/Color Additives and Toxic Substances
NA
27 Food additives; approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored and used
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance/specialized process/HACCP
