13: Observed raw animal products storedover ready to eat foods in multiple locations. Store raw animal products under or separate from ready to eat foods.
27: 1200-23-01-.08(1)(d)3. Cooked roast beef ROP vacuum packed in reach in cooler. Cooked roast beef not in approved HACCP plan. Head chef explained to inspectors ROP cooked roast beef was a “sample product” for butcher shop next door. Vacuum sealer must be used for approved items in HACCP plan. Will contact Dept. of AG regarding restaurant establishment and Butcher shop making and sharing sample products.
31: Chicken wings and cooked ground beef observed cooling at room temperature upon inspector arrival. Person in charge stated they both had been cooked “20 min ago”. Products temping at 72-85F. Cooling at room temperature is not approved. Recommend using cold holding unit to ensure 6 hour cooling limit is met.
42: Observed dishes stored wet. Store dishes dry to prevent standing water.
42: Observed tongs on cookline stored in sanitizer on floor. Employee stated tongs are being used for food preparation. Store tongs dry or in hot water at 135F or above.
45: 1200-23-01-.04(1) Multiple cutting boards in poor repair in food prep area.
47: Dust accumulation observed on fans in walk in and on racks near dishmachine.
Additional Comments
Routine inspection conducted with Amy Paquette for training purposes. Multiple raw animal products stored over RTE foods in multiple cold holding units. ROP used with products not in approved HACCP plan. Head cook mentioned ROP product was a sample product for butcher shop next door. ROP must only be used with approved food items, ROP processes must seize with foods not in HACCP Plan.
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
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
