2: Unable to discuss symptoms or diagnosis. Will email an Employee Health Policy guidance document to the operator.
8: No paper towels at handwashing sink next to steam table
16: Chicken was removed from the grill at a temp below 165°, placed back in grill to be cooked more and when removed from the grill second time it was above 165°
18: Cheese dip in WIC was 48°. Op advised it was made yesterday. When dip is made, op explained it is poured into a 5 gallon bucket and placed in WIC. Op is going to begin using an ice wand and freezer to rapidly cool the dip. Must be cooled from 135° to 70° within 2 hours THEN cooled to 41° or less within 4 hours. Op corrected by discarding dip.
19: Ground beef on steam table cooked this morning was holding at 127°. Op removed from steam table and reheated to 165° then placed back on steam table.
31: Sliced tomatoes on makeline made available for service was not holding at 41° or less. Op corrected by placing bags of ice on tomatoes to rapidly cool.
53: Fan covers in WIC need to be cleaned.
Additional Comments
Items 8 and 18 have been observed as out of compliance on 3 consecutive inspections. The permit will be considered for revocation. It is suggested that a food safety plan be developed to address these repeat violations as well as the other Priority violations that was observed. I will be happy to assist with the development of your plan should you decide to implement one. Est will be closed for Christmas 12/24 and reopen on Jan 2.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
COSRepeat
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
OUT
16 Proper cooking time and temperatures
COS
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COSRepeat
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
53 Physical facilities installed, maintained, and clean
