18: Cooked ribs at 46F in walk in cooler. They were cooked yesterday. Walk in cooler at 32F. Manager stated they cook ribs and let them sit out on prep table about 10 minutes after cooking. They spread butter on them and wrap individually in plastic wrap. Place ribs in lexan pan and place in walk in cooler. Ribs are tightly packed in lexan pan. Discussed with operator about the procedures and advised not to wrap in plastic wrap and not to tightly pack ribs in lexan pan.
Ca threw away ribs approximately 20 lbs. Manager will evaluate another way to cool ribs.
20: Diced eggs at 45F on salad bar. Must be at 41F or below
Ca threw away
20: Pasta salad at 49F, ham at 46F, eggs at 47F in walk in cooler. Must be at 41F or below.
Ca threw away
20: Cooked chicken wings at 45F to 51F on prep cooler
Must be at 41F or below
Ca threw away
47: Shelves dirty in walk in cooler
53: Floor tile damaged in walk in cooler
53: Ceiling vent covers are dirty in dishmachine area
53: Walls dirty behind cookline
53: Floor tile is missing
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold 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
IN
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
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
