15: 3-302.11(A)(1)-(2) Observed raw beef stored over cooked shrimp in the drawer cooling on the cooking line.
Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination.
16: 4-602.11(C) When asked how often in use equipment is clean and sanitized on the line, employee stated it done after shift change at 4pm. Establishment opens at 11am, greater than 4 hours.
In use equipment and utensils such as cutting boards, slicers, knives, and tongs, held at room temperature, must be washed in a detergent solution, rinsed and then sanitized (50-200 ppm chlorine/150-400 ppm quaternary ammonia) at least once every 4 hours to prevent accumulation of food residue and the growth of microorganisms. Set up a schedule to ensure equipment and utensils are pulled to clean and sanitize every 4 hours.
20: 3-501.14 Observed large containers of black beans and pot pie filling that were prepared the previous day at 46 F and 51 F, respectively.
Quickly cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 more hours to prevent the growth of microorganisms.
Foods that are made from ingredients that are at room temperature must be quickly cooled to 41 F within 4 hours to prevent the growth of microorganisms. Recommend pre-chilling ingredients prior to assembly.
Product discarded as requested. See Voluntary Condemnation Agreement.
22: 3-501.16 (A)(2) Observed many foods in the walk in cooler were at 43-44 F at time of inspection. Ambient air of cooler was also at about 44 F.
Cold hold foods below 41 F to prevent the growth of microorganisms.
Manager adjusted the walk in cooler thermostat. Ambient air of cooler was below 41 F and foods were beginning to drop in temperature after about an hour.
28: 7-202.12(A)(1), and (4) Observed can of residential pesticide under the 3 compartment sink.
Use of domestic insect sprays is not allowed within the establishment. Use only commercial insect sprays with labeling that indicates insecticide is approved for use in commercial food establishments.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; 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
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact w/ ready-to-eat food or a pre-approved alternative procedure allowed
Compliant
Observations
IN
10 Adequate handwashing sinks properly supplied and accessible
Compliant
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: molluscan shellfish identification, parasite destruction
Compliant
Observations
OUT
15 Food separated and protected
COS
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
IN
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
OUT
20 Proper cooling time and temperature
COS
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
COS
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
IN
24 Time as a Public Health Control; procedures and records
Compliant
Observations
IN
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
OUT
28 Toxic substances properly identified, stored, and used
COS
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
IN
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
IN
33 Proper cooling methods used; adequate equipment for temperature control