21: 3-501.16 (A) (1) Chicken soup observed being hot held at 116-117F in the warming unit on the service line. Manager stated chicken soup was prepared 30 minutes prior.
Chicken soup was reheated to 165F as requested.
23: 3-501.17 The establishment is utilizing an 8-day date marking system on some products such as cut tomatoes.
Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time.
Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria.
24: 3-501.19 (A), (B)(2), (C)(2) and (3) Establishment is using time as a control for certain products on the service line such as fingerling potatoes and mixed veggies, written procedures were available but time was not marked on the products.
Foods must be marked with the time they are removed from temperature control or the time the product is to be discarded. Foods must be served or discarded within 4 hours.
Time was marked on the products as requested.
25: 3-603.11 Establishment is currently cooking salmon to 135F, and steak to 125F without a consumer advisory. Steak was not able to be verified as whole muscle in-tact beef from the packaging. Salmon requires a consumer advisory if it is not cooked to 145F. Steak if it can be verified is whole-muscle in-tact beef from the manufacturer may be sold without a consumer advisory if the steak is cooked on both the top and bottom to a surface temperature of 145F or above and a cooked
color change is achieved on all external surfaces. Otherwise steak must be cooked to 155F without a consumer advisory.
Develop a consumer advisory for the service of raw or lightly cooked animal foods.
Provide a disclosure statement that identifies the animal foods that are to be served raw or lightly cooked. The disclosure can be a description such as: "hamburgers can be cooked to order", and by asterisking the food items to a footnote that states, "*These items are served raw or undercooked." or "These items contain or may contain raw or undercooked ingredients."
Provide a reminder statement that advises customers that consuming raw or undercooked animal foods may increase their risk of foodborne illness. The reminder can be added to disclosure statements on the menu, "These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness."
38: 6-202.15 Weather stripping is missing from the right side of the exterior back door. A gap is noted to the outside.
43: 3-304.12 Handles of tongs used to dispense various mixed greens found with the handle submerged in the product.
48: 4-204.115 Establishment does not have an external measuring device to measure the utensil surface temperature of items washed in the high-temperature dish machine.
Provide a high temperature thermometer or temperature indicator to measure the utensil surface temperature, minimum 160 F.
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 with RTE food or a pre-approved alternative procedure properly 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: shellstock tags, 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
N/O
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
OUT
21 Proper hot holding temperatures
COS
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
OUT
23 Proper date marking and disposition
Observations
OUT
24 Time as a Public Health Control; procedures and records
COS
Observations
OUT
25 Consumer advisory provided for raw/undercooked food
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
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
Compliant
Observations
IN
34 Plant food properly cooked for hot holding
Compliant
Observations
IN
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
Observations
OUT
38 Insects, rodents and animals not present
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
OUT
43 In-use utensils; properly stored
COS
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
OUT
48 Warewashing facilities: installed, maintained , and used; test strips
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure
