8: Low water pressure on hand sink at the end of the cook line by the wall
Ca called maintenance
14: 0 ppm chlorine in dishmachine. Must be at 50-200 ppm
Ca dishmachine at 100 ppm chlorine. Changed out sanitizer
19: Cheese sauce at 114F in hot box.Must be at 135F or above
Ca threw away
19: Onion strings at 104F sitting under heat lamp. Must be at 135F or above
Ca discussed using Time as a Public Health Control
Threw away
20: Cracked raw eggs on prep cooler at 45F. Must be at 41F or below
Ca surrounded egg container with ice
26: Stainless steel cleaner stored on 3 comp sink and stainless steel cleaner stored hanging on shelf by food.
Ca removed cleaner and put in chemical storage
30: They are heat sealing mashed potatoes and collard greens in a bag while hot. That is considered cook chil process and needs a HACCP. Must stop heat sealing bag when food is hot.
34: No thermometer in prep cooler at southern express
34: No thermometer in reach in cooler in server/drink area
37: Employee drink sitting on prep cooler cutting board
37: Employee drink sitting on prep table
45: Severely worn cutting board on prep cooler
47: Can opener blade is dirty
53: Floor is dirty under cookline
53: Ceiling vent cover is dirty
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
IN
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
NO
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot 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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
30 Variance obtained for specialized processing methods
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean