23: 3-501.17 Foods found held greater than 7 days, or past manufacturer use by date. Observed a small amount of tri-tip that was in the walk-in refrigerator past the 7-day date mark. Tri-tip was discarded during inspection, see Voluntary Condemnation.
43: 3-304.12 Dispensing utensils are improperly stored; (i.e. without the handle above the top of the food, not on a clean surface, not in running water, or not in water of at least 135 degrees F.) Observed disposable cups being used as scoops in dressing containers in the standing refrigeration unit. Spoke with person in charge about ensuring scoops with handles are used and kept up to prevent contamination of product when not in use. Disposable cups were discarded during inspection.
Additional Comments
No comments
Observations
Supervision
IN
01 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
02 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
03 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
04 Proper use of restriction and exclusion
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
IN
08 Hands clean and properly washed
Compliant
Observations
IN
09 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
Approved Source
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
Protection from Contamination
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
Time/ Temperature Control for Safety
IN
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
N/O
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
COS
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
Highly Susceptible Populations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Food/Color Additives and Toxic Substances
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance/ specialized process/ HACCP
