6: 1200-23-01-.02(3)(a) Employee put gloves on without washing his hands first, employee handled dirty dishes then clean dishes without washing his hands first. CA: Discussed proper hand hygiene, hand washing and glove use.
7: 1200-23-01-.03(3)(a)1.(ii) Employee handling bread, tomatoes with bare hands and without barriers. CA discuss no bare hand contact and reviewed hand washing
13: 1200-23-01-.03(3)(b)1. Storing raw chicken in reach in cooler drawer over vegatables( impossible burger and cooked potatoes ) CA discussed proper food storage of raw animal products above vegatables and ready to eat products. Moved products to properly store.
14: 1200-23-01-.04(6)(a)1. Emp. States they only sanitize the in placed equipment (slicer, prep table, etc) Ca discussed wash, rinsing, sanitizing, air drying all food contact surface .
17: 1200-23-01-.03(4(c) Sausage gravy on steamtable @ 148F after 1.u5 hours; not rapidly reheated to 165F or above. CA: reheated gravy on stove to 185F
20: 1200-23-01-.03(5)(a)6. Hash browns on ice next to grill @ 45F. CA: discussed using time (TILT) as a control or maintaining the potatoes at 41F or below.
20: 1200-23-01-.03(5)(a)6. Sprouts in reach in cooler @47. Sprouts are double panned. CA: discussed maintaining the sprouts at 41F or below and removing from double pan. Sprouts cooled in ice bath.
21: 1200-23-01-.03(5)(a)8.(i) Several date marked items (impossible burgers, sliced luncheon meats/ italian marked 1/26/22 and not discarded within the 7 days in refrigeration. CA: reviewed proper date marking of ready to eat foods in refrigeration. Emb 4#
37: 1200-23-01-.03(3)(b)1. Employee drink (w/ lid and straw) stored on cutting board on cookline. CA discussed proper storage of employee drinks and storage area.
45: 1200-23-01-.04(1) Deep cuts on cutting boards on cookline. Discussed resurfacing
46: 1200-23-01-.04(5)(a) No chemical test strips for QA sanitizer
Additional Comments
Will provide a written tilt policy.
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
OUT
6 Hands clean and properly washed
COS
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
COS
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
COS
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
COS
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips