23: 3-501.17 In the downstairs walk-in cooler, an opened jug of milk was found without an opening date mark. Staff stated it was opened some time last week when they made scones as a one-off.
-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 leaves cooled, cooked, fried and baked chicken in baskets over fryer oil. Staff stated they will hold the chicken there for 2 hours and will then be discarded. When they are used for service, staff will reheat the chicken for an order back up to 165F.
-To use time rather than temperature to control the growth of microorganisms, written procedures must be developed and utilized. The plan must indicate how the food will be marked when it is to be removed from temperature control, how long the food is to be held out of temperature, and must specify the food will be discarded once time has expired. Develop required written procedures for review.
38: 6-202.15 The back door to the kitchen was found improperly closed and slightly open to the outside.
-Door was closed as requested. Ensure all doors, windows, and other openings without screens remain properly closed at all times to prevent the entry of insects, rodents, and other pests.
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
N/O
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
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
Observations
N/A
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
IN
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
N/O
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
COS
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
43 In-use utensils; properly stored
Compliant
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
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure