8: Handsink at warewashing area in main prep area doesn’t have working hot water handle
CA: work order placed and will be back for follow-up inspection for hot water within 10 days
11: Observed a dented can of sliced pineapples being stored in dry storage #5
CA: embargoed 4lbs of food product
20: In lowboy cooler #3 I observed prepped sausage temp at 47F, Dough batter in a milk jug temp at 46F, carton of half & half milk temp at 46F
CA: cooler is overstuffed and not allowing are to circulate properly in unit. Food items adjusted to allow proper airflow in cooler.
21: Observed a jug of milk dare marked to expire on 11/08/2023 in walk in cooler #2
CA: embargoed 3lbs if milk product
21: Observed a bin of feta goat cheese being stored in walk in cooler #1 date marked to have been prepped on 04/29(todays date is 06/05)
CA: embargoed 1lbs of food product
21: Observed two cartons of liquid egg date marked to expire on 05/13/2024 being stored in bakery walk in cooler #5
CA: embargoed 2lbs of food product
21: Observed multiple food items in lowboy cooler #1 being stored without labels
CA: staff doesn’t know whose food it is, what type of food it is, or when it was prepped. Embargoed 2lbs of food product
34: No thermometer in lowboy cooler #3
35: Bin of white powdery substance being stored in Placemaker cage
37: Observed boxes of food product being stored directly on the ground in walk in cooler #1
53: Multiple Walk in coolers have dirty fan guards that need to be cleaned
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
IN
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
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
NO
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
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
NA
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
53 Physical facilities installed, maintained, and clean