7: 1200-23-01-.03(3)(a)1.(ii) Employee was observed handling ready to eat burger with barehand. Corrective action, employee was trained on proper handwashing procedures.
11: Multiple damaged can of tomatoe paste (metal touching metal) stored on rack with good cans. Corrective action, the dangers of botulism was discussed. Person in charge separated damaged cans.
14: 1200-23-01-.04(6)(a)1. Low temperature dishwasher at 0ppm. This was due to empty sanitizer solution. Corrective action, person in charge replaced sanitizer.
17: Chili that was cooked two days ago was being reheated with steam table. Chili was reading 108f and has been placed in steam table for about an hour. Corrective action, proper rehaeting of TCS food was discussed. TCS food should be reheated to 165f for hot holding. Embargo not needed. Person in charge reheated chili to 165f.
21: Meatloaf that was cooked 12/12/24 in #1 walk in cooler. Corrective action, 24 hours date marking was discussed. Embargoed 5LBS. You have to start counting from the day the food was cooked.
37: Boxes of cooked potatoes, raw beef and chicken stored directly on the floor in walk in freezer
43: To go plates stored on counter in the front area was not upside down.
46: There was no chemical test strips available
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
IN
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips