13: Raw chicken chunks stored above cooked chicken in walk-in cooler. Corrective Action: Person in charge moved items.
14: Dish Washing Machine machine is not functioning properly. Observed at 0ppm. Corrective Action: 3 3 compartment sink will be used. A followup will be conducted within 10 days.
17: Grits on steam well 38F and pulled pork on steam well at 41F, ribs in hot holding cabinet 68F and 70F placed there at 3PM it is now 3:35PM. Items were not reheated to 165F before being placed on steam well for hotholding. Corrective Action: Person in charge reheated items to 165F
20: Pico at 49F made two days before, sliced tomatoes in prep cooler 48F made day before. Corrective Action: embargoed
23: Menu is missing indication marks on specific items that pertain to the consumer advisory. Corrective Action: a follow up willbe conducted.
46: No test strips
53: Floors behind equipment on cook line have debris build up. Ceiling tiles missing throughout kitchen
57: A “No smoking” sign or the international symbol is not posted at every exterior entrance door.
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
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
OUT
23 Consumer advisory provided for raw and undercooked food
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean