6: Observed pizza and calazones on the line without time or temperature control. Corrective Actions: Must cold hold 41F or below, hot hold 135F or use time as public health control. If using time as public health control you must time stamp day and time TCS (time temperature control for safety) food items were put out. Time stamp is a 4hr rule. If food is left out at 4hrs or more, you must discard.
10:
Observed slicer with particles adhered to blade.
Observed organic matter adhered to the inside surface of the ice machine around the ice chute. Corrective Actions:
Must properly clean and sanitize slicer immediately after each use.
Must properly drain ice, clean and sanitize on the inside surface.
18: Observed bleach sanitizer in sanitizer bucket above 200PPM. Corrective Actions: Bleach sanitizer must be between 50-100PPM.
21: Observed food manager certification not available. Corrective Actions: Food manager certification must be available, easily accessible and posted. Food manager must be on site at all times.
22: Observed food handler certifications not available. Corrective Actions: Food handler certifications must be available, easily accessible at all times.
28: Observed no date marking of TCS ( time temperature control for safety) food items in walk in coolers and reach in coolers. Corrective Actions: Must date mark all TCS food items with day item was prepped and/or opened and discard date of no more than 7 days of prep and/or open date.
29: Observed sanitizer test strips not available.
Observed thermometers missing in the reach in coolers. Corrective Actions: Must obtain sanitizer test strips and keep easily accessible at all times.
Ensure thermometers are in all reach in coolers and walk in cooler.
31: Observed employee washing knife in handsink. Corrective Actions: Must properly wash, rinse and sanitize dishes in the 3 compartment sink or dish machine. Handwashing sinks are for handwashing only.
32: Observed dirty gaskets in multiple reach in coolers.
Observed residue build up on the outside and inside of the equipment. Corrective Actions: Must clean and sanitize gaskets.
Must clean and sanitize on the outside and inside coolers.
37: Observed numerous food items in the walk in cooler stored on the floor. Corrective Actions: All food items must be stored 6 inches off the floor.
38: Observed vacuum packed salmon thawing in vacuum pack in the walk in cooler. Corrective Actions: Must remove vacuum packaging before thawing.
45: Observed debris build up on floors and walls throughout kitchen.
Observed damaged/missing tiles in kitchen area.
Corrective Actions:
Must clean floors and walls in kitchen, behind and under equipment.
Must repair or replace damaged/missing tiles.
47: Observed expired permit posted.
Observed food manager certification not posted.
Observed employee must wash hands before returning to work sign missing in restrooms. Corrective Actions: Must post current permit.
Must post manager certification.
Must post handwashing signs.
Additional Comments
Ensure proper cooling is being followed. 1.Food must be cooled from135F to 70F within 2 hours then: 2. Food must be cooled from 70F to 41F within 4hours.
Proper ways to cool big batch food items include:
1. Portion food into smaller amounts and refrigerate. While cooling food in the refrigerator, leave a portion of the covering on the food pan open to allow heat to escape. Do not stack pans on top of each other s air must be able to circulate around the food.
2. Place a pan of food in ice-water bath and stir.
3. Use chilling equipment such as ice wand or blast chiller.
Reminder: Permit payments for lounge and restaurant are due 9/10/2023.
Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time & temperature
Compliant
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
IN
3 Proper hot holding temperature (135°F)
Compliant
Observations
IN
4 Proper cooking time & temperature
Compliant
Observations
IN
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
OUT
6 Time as a public health control: procedures & records
Observed
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
