1: The lady that works the front during morning shift and the young lady that works evenings are train for front counter. They do not understand the day to day operations of the kitchen.
4: Employee took a sip of water from water bottle. You can only drink from a cup with a lid and a straw in kitchen. Can not drink on line.
11: The ends of Slice American cheese was harder on the ends and was darker than the rest of the cheese. PLEASE keep food covered/closed. Cheese was discarded
13: Container of Raw fish is stored over container of lettuce in prep cooler.
21: Rice was cooked on yesterday but was not date marked. Food can be held for 7 days and discarded date must be marked on food.
Ex: 10/25-10/31 or 10/31.
26: Spray bottle stored near chemicals does not have a label. Please label all toxic chemicals.
35: Unlabeled containers of food. (Tomatoes,fish,chicken,lettuce,mushrooms)
37: Uncovered containers of raw chicken ,container of raw fish,Cooked rice,mushrooms,raw ground beef patty, and raw sausage.
38: Employees are not wearing hair restraint while handling food.
46: Sanitizer test strips are not available
Additional Comments
Container of Raw chicken was sitting on counter for 10 minutes (temperature is 46). I had employee but chicken back in cooler. Fried boneless chicken was sitting on counter for 1 hour (temperature is 97 degrees F. ) I had employee discard chicken. over 10 bags of French fries has been sitting out over 1 hour (temperature is 37 degrees F) i had employees put fries back in refrigerator.
Food can not sit on counter. Food has to be hot held (135 degrees F or above) or cold held (41 degrees or below). I inform person in charge of this.
Person in charge must be knowledgeable of the kitchen not just the front register.
Cooling Method : The cooling process does not start until food reaches 135 degrees F. Once food reaches 135 degrees F, you have 2 hours to get food to 70 degrees F. If food does not reach 70 degrees F within 2 hours, you must reheat food to 165 degrees f or discard food. Then you will start the cooling process over if you choose to reheat food. Once food reaches 70 degrees F ,then you have 4 hours to get food to 41 degrees F.
Skylar_bunkley@yahoo.com
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
