11: Observed two dented cans of olives stored with good cans on dry storage shelf in kitchen. CA: embargoes 6lbs.
14: Chlorine concentration on low temp dish machine reading 0ppm. Attempted to prime machine, but the resulting concentration still remained at 0ppm. CA: have machine serviced. Use three compartment sink to wash, rinse, and sanitize dishes until machine is fixed. Follow up will be conducted within 10 days.
20: Cooked chicken inside prep cooler 2 temped at 46F at time of inspection. PIC stated the chicken was cooked and placed inside the cooler last night. CA: embargoed 3lbs.
21: Containers of mashed potatoes with date marks of 3/1/24 and 3/4/24 observed inside reach in cooler 1 on 3/12/24. CA: embargoed 5lbs.
21: Cooked ribs with 1/17/24 date mark, hot pot chili with 2/2/24 date mark, and pepperoni and salami with 2/6/24 date mark observed in reach in cooler 2 during routine inspection conducted on 3/12/24. CA: embargoed 10lbs. Trained PIC on proper date marking procedures.
21: Cooked pork without date mark stored inside prep cooler 2. PIC stated the pork was cooked and placed in cooler one week ago. CA: embargoed 4lbs. Discussed discarding cooked and ready to eat foods after being held for 7 days.
21: Pork chili with date mark of 2/28/24 observed inside prep cooler 2 on 3/12/24. CA: embargoed 7lbs.
37: Emoloyee drink stored beside establishment food in white lowboy freezer.
47: Excessive food buildup inside drawer cooler along seals.
47: Excessive ice buildup inside white lowboy freezer.
Additional Comments
Follow-up will be conducted within 10 days.
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
