15: 3-302.11 (A) (1-2) Raw salmon filets were found being stored in the bottom draw of a cooler and raw ground beef burger patties were being stored in the drawer directly above. Raw salmon has a cook temperature of 145F and raw ground beef has a cook temperature of 155F. Store raw animal foods by cooking temperature to prevent cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, eggs, and poultry.
16: 4-601.11 (A) Interior of ice machine was found soiled by a thin black biofilm. Clean and maintain ice machine interior. Allow ice to melt or remove ice. Then wash, rinse and sanitize the interior of the ice machine to prevent growth of bacteria before allowing ice machine to create ice again.
20: 3-501.14 The following food items were found cooling at room temperature. Cooked brussel sprouts (83F) and cooked portabela mushrooms (81F). Do not leave food out at room temperature to cool. Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. Once products are less than 41 F the food can be transferred to bulk containers and stored covered. Use a food thermometer to verify foods are less than 41 F prior to covering for storage.
22: 3-501.16 (A) (2) Food items on the top of the make table cooler to the left of the raw meats drawer coolers were found improperly cold holding. Food items such as sliced tomatoes (53F), pico de gallo (54F) and shredded lettuce (55F) were found cold holding below the required maximum temperature of 41F. Staff stated the top of the make table cooler was prepped as stocked this morning 3 hours prior. Food items were switched out with refrigerated versions so that the warm food items can return below the make table cooler so they can cool down to temperatures below 41F. Adjust/repair refrigeration equipment to maintain foods at less than 41 F. Cold hold foods below 41 F to prevent the growth of microorganisms. A follow up will be performed on the maintenance of this unit.
Food items such as raw marinating chicken and batter were found in an ice bath that was incorrectly set up. When setting up an ice bath the ice must surround the food containers on all sides and the ice should be the same level as the food product it is keeping cold. This way the entire food container is being kept below the required 41F. Add ice. If ice baths can not hold foods at less than 41 F, commercial refrigeration must be provided.
48: 4-302.14 No chlorine test strips were present to confirm that the ware washing machine was providing the appropriate sanitizing levels. Provide and use a chlorine test kit to verify chlorine sanitizers are maintained at 50- 100 ppm chlorine.
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
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
Observations
N/O
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
COSFollow-Up
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
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
IN
38 Insects, rodents and animals not present
Compliant
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
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
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