19: Improper hot holding of food in hot well due to lack of water. Food placed here less than an hour ago and reheated in pan on grill. Well refilled by employee and food transferrd back
20: Sliced tomato and lettuce at prep cooler at 54 F. Due to ice bath with ice slab and not crushed ice with enough water. Corrective Action: more water placed in ice bath and product moved to cold holding inside prep cooler
20: Improper cold holding of shake mix at 54 and 56 F. Placed here more than 4 hours ago. Corrective Action: disposed by person in charge about 3 gallons disposed. Put in temporary TPHC policy as ice baths are not possible due tomshake mix packaging too large. Proper maintenance or replacement required.
37: Ice machine does not have cover on front plate.
37: Personal fruit stored over consumer product in walk in cooler
45: Cracked pans in use in reach in cooler
53: Missing ceiling tile over single service item storage
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
Follow up required to ensure shake/soft serve machine is in proper compliance as it is high risk.
Womens restroom trash can lid is not working properly. Please replace.
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot 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
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
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
53 Physical facilities installed, maintained, and clean
