14: Dishmachine at 0 ppm chlorine. Must be at 50-200 ppm chlorine.
Must wash,rinse, and sanitize in 3 comp sink until dishmachine is sanitizing properly
Ca called repairman
19: Chicken tenders @124F in hot box. Must be at 135F or above
Ca threw away
19: Brisket at 62F in hot box. Employee put frozen fully cooked brisket in hot box. It was placed in hot box about 3 hours ago.
Ca discussed not putting frozen brisket in hot box.
Threw away approximately 30 lbs
20: Pimento cheese at 47F in prep cooler across from grill. Must be at 41F or below
Ca placed in freezer to cool down and will place ice around it on prep cooler
20: Diced tomatoes at 48F on prep cooler. Must be at 41F or below
Ca placed in freezer to cool down. They were placed on prep cooler about 15 minutes prior
20: Raw hamburger at 46F in low boy. Must be at 41F or below
Ca placed ice in with raw hamburger
37: Employee drinks sitting on prep coolers
45: Severely worn cutting boards on prep cooler
47: Can opener blade is dirty
47: Sides of fryers are dirty
47: Inside of reach in freezer is dirty
53: Floor dirty under equipment
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean