8: No soap, paper towels and hand sink is blocked with food storage container and paper towel roll
Hand sink located in dish machine area
19: Cheese dip on hot well line temping at 123 degrees
Discussed with PIC hot holding temps are 135 degrees or higher and that food items must be reheated to 165 degrees before being put on the hot well line for service
20: Cut chicken, whole chicken breast filet, shrimp, and cut/strips of steak out of temp stored in quad door RIC under the grill top; food temps range were 48-52 degrees;foods were discarded during inspection
During inspection it was concluded that the fryer was too close to the RIC and was blocking air flow and due to high heat from the fryer it was heating up the RIC
21: Metal pans of raw marinated pork cooked shredded chicken and chicken wings not date marked Discussed with PIC date marking procedure for food items prepared and held for 24 hours or longer
37: Metal pan of lemons stored in ice bin ice used for making drinks ice bin is in server station next to buffet lines
39: Used wiping clothes stored on cutting board of Avantco Prep Table RIC and hot line
45: Cutting boards on turbo air prep table RIC severely stained and grooved
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
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
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
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
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
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
