8: 2-301.14 Warewashing staff observed not washing their hands between putting dirty dishes into the dish machine & putting clean dishes away.
Hands must be washed after handling soiled dishes, utensils and equipment and before handling clean items to prevent cross contamination.
13: 3-202.15 5 large cans observed with dents in the top/bottom seam. Staff removed them from general dry storage to return to the supplier.
Set up a designated area for damaged cans if returning to the supplier for credit.
22: 3-501.16 (A)(2) Sliced cheese in the top portion of the make table across from the flat top found between 40-44F. Cheese was observed above the fill line, all cheese below the fill line found at or below the required 41F. Salsa 44-47F found stored in an ice bath on the serving line.
Add ice. Food containers must be submerged down into ice if products are to be kept at less than 41 F. If ice baths can not hold foods at less than 41 F, commercial refrigeration must be provided.,Cold hold foods below 41 F to prevent the growth of microorganisms.
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
OUT
8 Hands clean and properly washed
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
OUT
13 Food in good condition, safe, and unadulterated
Observations
N/A
14 Required records available: molluscan shellfish identification, parasite destruction
Compliant
Observations
IN
15 Food separated and protected
Compliant
Observations
IN
16 Food contact surfaces; cleaned and sanitized
Compliant
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
IN
18 Proper cooking time and temperature
Compliant
Observations
IN
19 Proper reheating procedures for hot holding
Compliant
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
N/A
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
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods