9: Raw eggs in carton stored on upper shelf of food line prep cooler and on upper shelf of walk in cooler above ready to eat rice, veggies, etc. Corrective Actions: Must be stored on lowest shelves to prevent cross contamination or not above ready to eat items.
18: Spray bottles of different colors (clear, orange, etc) in front food prep area and not labeled. Corrective Actions: Must be labeled properly.
40: Forks, spoons, knives at microphone area are stored with eating portion up. Corrective Actions: Must be stored with only handles accessible.
Additional Comments
comments: Discard dented can of peppers and do not use.
Clean upper area of ice machine inside hopper while under repair.
Clean all labels that are stuck on with residue present from bins of veggies in walk in.
Spoke to mgmt. about proper COVID precautions, adding questions to employee screening and regular sanitizing schedule for dining, restrooms, etc.
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
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