20: Hummus beans and gyro meat prepared 2 days ago in Reach-in Cooler 3:temped between 45-48F
Corrective Action: embargo 20 lbs
Corrective Action: PIC will not use this Reach-in Cooler until it is holding at 41F
Corrective Action: follow-up is required within 10 days
20: Raw chicken in Reach-in Cooler 2 temped at 44-45F
Corrective Action: PIC moved the rsw cjicken to a working cooler and placed a service order for tjis cooler
Corrective Action: this cooler will be re-inspected during the follow up inspection
21: Fried potatoes in Reach-in Cooler 1 that were made 2 days ago do not haveba date label
Corrective Action: PIC dated the pans of fried potatoes
37: Observed a bottle of salad dressing stored in the lettuce on Prep Cooler 1
43: Brown to-go boxes are not stored upside down
50: The hose sprayer at the 3 Compartment Sink hangs below the fill line
New spring mechanism is needed
51: Covered trash receptacle is needed in the womens restroom
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
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
20 Proper cold holding temperatures
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