6: Observed: Employees were not following the time as a control procedure that is in place.No time stickers were placed on the containers of TCS food product that was sitting on the service line. There was no temperature protection for these food products, so time as a control for food safety (TCS) is used. Corrective Actions: Employees were instructed as to the procedure, and placed the time tracking stickers on the food product.
7: Observed: The ice machine was unclean with a mold-like substance inside where ice drops down and the sides of the “top” of the ice bin. Corrective Actions: Empty all ice. Clean and sanitize the inside of the ice machine and remove all mold-like substance.
8: Observed: there is not a delivery temperature log being maintained for temperature as a control for safety foods delivered by third party companies. The last entry was May of 2023. Corrective Actions: Ensure delivery temperature logs are faithfully maintained.
18: Observed: There was a large plastic bottle (later identified as an empty water bottle) that was being used for an unknown chemical. Worker said that it is a cleaner from another location, that was diluted. Corrective Actions: All chemical containers must be labeled as to contents. You may not reuse bottles that once held other chemicals. Containers must be labeled as to contents and concentrations of chemical if diluted. It must have the name of the chemical clearly marked on the container. Containers that were used for other substances may not be reused.
21: Observed: there is no Certified Food Manager on site. Corrective Actions: Ensure that there is always a Certified Food Manager on site at all tiems per Food Code requirements.
35: Observed: Emmployees were actively snacking and drinking and using prep talbes to set their food and beverages on. Corrective Actions: Employees must be restricted from eating and drinking at prep tables and food storage areas. Provide a place below/away from food and food use areas.
38: Observed two containers of soup being thawed by sitting in a deep pan, covered with water. No water was running into the pans or over the sides of the pan. Observed two bags of chili meatballs sitting on the counter, thawing. All four packages had been there for more than 3.5 hours, and were 51-60F. Corrective Actions: Manager voluntarily discarded the product that had been improperly thawing for almosts 4 hours.
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
IN
3 Proper hot holding temperature (135°F)
Compliant
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
OUT
6 Time as a public health control: procedures & records
COSObserved
Observations
Approved Source
OUT
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
