20: Prep Cooler 1 ambient temperature is 46F; TCS food on and inside the cooler are reading between 45-47F
The food on top of the cooler was placed there 1 hour ago from the Walk-in Cooler
Food inside of the cooler has been there overnight
Corrective Action: embargo food that was stored inside of the cooler overnight; 30 lbs
Corrective Action: food on top of the cooler was moved into the Walk-in Cooler
Corrective Action: the cooler’s fan was not running, PIC turned it on and ambient temp dropped to 41F
21: Roasted carrots in Prep Cooler 1 are dated as 12/4; today is 12/14
Corrective Action: reviewed 7 day date marking with PIC and embargo carrots
21: Whipped feta in cheese cooler is dated as 12/4; today is 12/14
Corrective Action: embargo 5 lbs
22: Sliced tomatoes and grilled chicken filets are stored at room temp above the grill for a max of 2 hours, no Time as a Public Health Control policy available
Corrective Action: created a Time as a Public Health Control policy with PIC during inspection
23: Consumer advisory is missing the asterisk next to corresponding menu items
Corrective Action: PIC began re-printing the menus with the asterisk during the inspection
41: Bowls are used to scoop flour products, no handles attached; Entire bowl is submerged in flour product
41: Serrated knife is stored in between 2 coolers
43: Single use scoop is submerged in product on Prep Cooler 1
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
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
