1: Due to so many criticals kitchen out of control, person in charge wasnt able to answer food safety question’s correctly
CA- manger came mid way into inspection and addressed criticals and answered Food safety questions correctly
14: Chemical dish machine at 0ppm chlorine
CA- repaired, chlorine at 100 ppm
14: Sani buckets 0ppm sink and surface
CA- replaced, sink and surface sani at 400ppm
17: Chicken and rice soup on steam well for over an hour at 76F person in charge stated they reheat soup on steam well
CA- trained on reheating properly
19: Sausage links on steam well at 98F sasuage gravy on steam well at 114f, must be hot help at 135F or above
CA- embargoed, trained
20: Walk in cooler pastrami at 47F prepped 3 hours ago
CA- embargoed, trained
20: Shelled eggs at 75F sitting out, liquid eggs sitting out at 67F must be must be at 41F or below
CA- embargoed, trained
31: Cooked onions at 156F plastic lid on tight
CA- trained on venting for cooling
Additional Comments
Follow up in 10 days or less
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot 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
31 Proper cooling methods used; adequate equipment for temperature control
