1: Person in charge does not demonstrate knowledge
8: Hand sink near walk in cooler had metal pans stored inside.
13: Raw chicken stored over raw ground beef and raw brisket. Please store raw food according to cooking temperature
20: Prep cooler is not maintaining a temperature of 41 degrees F or below. Potato salad in this cooler was not maintaining a temperature of 41 degrees or below.
21: Improper date marking. I had to discard all the egg rolls because there was only one container that was date marked (which was prepped on 11/16) and no one in the kitchen knew when the other egg rolls were made.
21: One sauce in the walk in cooler was discarded because it was held over 7 days. Please discard by the end of the 7th day
34: No thermometer in the hog chest freezer and refrigerator
35: Unlabeled containers of food. (Cooked pork, marinara sauce,bacon bits,pepperoni,tomato,lettuce)
37: Uncovered food in reach in freezer. Uncovered devil eggs in prep cooler.
46: There is not enough sanitizer at commercial dishwasher. Sanitizer tested at 10ppm. Sanitizer (chlorine) should be 50-100 ppm.
49: Back hand sink (near walk in cooler) hot water was turned off from knob under sink. Once knob under sink was turned to on position , I noticed when i tried to turn knob in the off position at faucet the hot water was still dripping. Please repair sink.
51: Women’s restroom does not have a lid on waste container. Container must have a lid for sanitary napkins.
53: Ceiling vents are dusty. Ceiling tile is missing over hog Chest cooler
Additional Comments
Prep cooler across from ice machine : The only food that was inside cooler thats a TCS food was the potato salad. All the other foods are sauces and salad dressing.
I recommend doing an ice bath when cooling food. I recommend freezing metal pans during the day,so by closing hot food can be transferred to frozen metal pans.
Please place an asterisk (*) next to all foods that can be served undercooked. (Example: *Steak )
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
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
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
