13: Raw shelled eggs stored above cheese in #2 Reach in cooler
Corrective Action: PIC move raw shelled eggs to the bottom shelf
19: 1200-23-01-.03(5)(a)6. Cooked Beef patty and chicken on steam table are at 124 F
Corrective Action: PIC reheated all food to 165 F
19: 1200-23-01-.03(5)(a)6. Chicken that was cooked today on steam table is at 123 F
Corrective Action: PIC reheated chicken to 165
21: 1200-23-01-.03(5)(a)7. Milk that was open in #2 low boy cooler in coffee area was not date marked. PIC was unsure when milk was opened.
Corrective Action: embargoed 3lbs
34: No thermometer in ice cream cooler
35: Flour in white bin underneath prep table in kitchen area is unlabeled
42: 1200-23-01-.04(9)(c)1. Wet nesting of pans stacked together on prep table
43: To go plates were not stored upside down at deli counter
45: 1200-23-01-.04(1) Spatula on spoon rack is chipped
47: 1200-23-01-.04(6)(a)1.(iii) Excess build up on can opener
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
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
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
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
