1: Employees in establishment cannot demonstrate the knowledge applicable to food operation.
8: Not hot water at hand sink or 3 compartment sink
Corrective Action: 24 hour follow-up will be conducted
17: Chicken, and beef are currently being reheated on food warmer, Person in charge states that the reheating proccess is by putting items from refrigerator directly onto food warmer, does not reach proper reheating temperature
19: Several items in food warmer observed out of temperature, 98F chicken, 88F beef, 111F beef
20: Cheeses in 3 compartment sink observed at 66F, and 68F employee states it has been out of refrigerator since morning. Turkey cold cuts stored on prep table observed at 70F, employee states it has been out of refrigerator since morning. Corrective Action: followup will be conducted
21: Cooked beef and cooked chicken in prep cooler stored without date markings employee states it has been in prep cooler since day before. Corrective Action: follow up
26: Chemical wipes and spray bottle is stored next to ranch dressing and vinegar bottle. Corrective Action: Person in charge moved items
37: Personal bag and items in single use item shelf, personal water bottles on prep table.
41: In use knife in standing cup of water
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
17 Proper reheating procedures for hot holding
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
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
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
