3: Cooked chicken sitting on the stove is 85F.
Chicken and beef in the hot hold unit are 65F. Corrective Actions: If you are going to hold food warm for sale, it must be kept at 135F or above. Discard the food that is out of temperature for hot hold, and has been there for an undetermined amount of time. In the future, food held hot for service to customers must be kept at 135F or above.
9: Raw shell eggs were sitting over ready to eat food in the reach in cooler. Corrective Actions: Keep raw meats and raw shell eggs on the bottom shelf, below ready to eat foods.
10: The dishes are being washed in a bin with soapy water with bleach in it, being rinsed, then being air dried. Corrective Actions: Proper procedure is to wash in hot soapy water, rinse under running water or in a sink of clean hot rinse water, and to sanitize in water with a sanitizer. Leave items in the sanitizer for 2 minute before putting on the air dry shelf.
18: Bug spray was observed on a shelf with food product. Corrective Actions: You may not do your own pest control. You must have a pest control company that uses food grade pesticides. Do not store toxic substances near food products.
21: There is no Food Manager Certification posted Corrective Actions: Assure you have a Food Manager Certified person ON SITE at all times. Post the certification in public view.
22: There is no Food Handler Card on site Corrective Actions: Assure that any employees who do not have Food Manager Certifications have Food Handler Cards. There must ALWAYS be a Food Manager Certified person on site. Assure that the main person on duty is Food Manager trained.
29: There is no stem thermometer. Corrective Actions: Provide a stem thermometer and use it to check all temperatures. Cook temperature, refrigerated food temperatures, hot holding temperatures.
30: The current permit is not posted in public view Corrective Actions: Current permit must be posted in public view.
31: There is no soap or paper towels in the dispensers at the hand wash sink. Corrective Actions: Assure that you keep soap and paper towel dispensers filled at all times. Have adequate supplies to refill them when they are empty. If you cannot find refills for them, put up new dispensers.
33: the 3-compartment sink has one sink that is not working. Corrective Actions: Assure that the 3-compartment sink is able to be fully used, all three sinks.
42: The flat top is not being kept clean on a daily basis. The oven is also unclean with more than 1 days food debris. Corrective Actions: Clean all surfaces daily, including the grease area of the flat top and the stove eyes.
43: Vent hood was turned off while oven and flat top were turned on. Corrective Actions: You must always run the vent hood while the oven and/or flat top are turned on.
46: Toilet room is unclean. There was no toilet paper. There were no paper towels. Corrective Actions: Toilet room must be kept clean and supplied with paper towels and toilet paper.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
NA
1 Proper cooling time & temperature
Compliant
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
OUT
3 Proper hot holding temperature (135°F)
Observed
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
