13: Raw chicken stored in 2 door reach in cooler near walk in cooler over cooked product. Corrective Action: moved to proper storage area.
18: Improper cooling of fish in ice bath, defrost, cut at 8AM today. Corrective Action: disposed by person in charge 2lbs.
19: Improper hot holding of pepper and onion in pans on grill under 135F. Due to employee turning heat on and off to prevent burning. Place her 40 minutes ago. Corrective Action: vegetables reheated on grill to 165 F. Reviewed and discussed better hot holding methods such as tranfering to existig steam tables or possibly adding lids to help keep heat.
20: Improper cold holding temperature for eggs on counter near grill at 53F for less than 2 hours. Corrective Action: remaining eggs moved to prep cooler.
26: Unlabeled chemical bottle on shelf. Corrective Action: labeled by person in charge.
37: Food pans nesting on one another without cover or lid.
39: Wet wiping clots stored on employees waist and some wet wiping clothes stored throughout facility and not in sanitizer bucket.
41: Ice scoop handle stored in ice machine touching ice.
41: Knife stored in between crevice during inspection,
47: Shelving in walk in cooler has some build up and debris.
56: Most recent inspection report not posted.
57: Missing no smoking signage at time of inspection.
Additional Comments
One container of flower label is faded please relabel. Observed cooked rice stored on counter in bowl because space was ran out but still holding properly as it was moved 30 minutes ago. Discussed proper hot holding methods such as a warmer box, additional steam tables, or oven. Placed on grill to heat bowl.
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot 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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
