17: 1200-23-01-.03(4(c) TCS foods on steam table not properly re-heated for hot holding. TCS foods must be rapidly re-heated for hot holding then held at 135° F on steam table. Do not use steam table to re-heat TCS foods. Cheese sauce re-heated to 80*F and holding on steam table. Discussed with kitchen manager and products were re-heated to proper temperatures.
19: 1200-23-01-.03(5)(a)6. Cooked greens at salad station holding at 114*F. Must be 135*F or above.
20: 1200-23-01-.03(5)(a)6. TCS foods in reach in cooler by ice machine holding between 44-45*F. Must be 41° F or below. Adjust unit or have unit repaired as needed.
21: 1200-23-01-.03(5)(a)8.(i) Proper datemarking of RTE, TCS foods that are held >24 hrs not provided. Proper disposition of datemarked items not provided. Discussed datemarking policy/procedures with PIC at time of inspection.
36: 1200-23-01-.05(5)(k) Rodent droppings noted in dishwashing area.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food items noted in walk in cooler unit. Food products (not current delivery items) stored on floor in walk in freezer. Must be 6” off floor.
45: 1200-23-01-.04(1) Door gaskets in poor repair on low boy unit on cookline.
47: 1200-23-01-.04(6)(a)1.(iii) Non-food contact surfaces dirty in walk in cooler unit. Sheet pan rack dirty.
48: 1200-23-01-.05(1)(c)2. Hot water not operable at handsink in pizza make area.
53: 1200-23-01-.06(5)(b)1. Floors dirty in walk in cooler unit. Floors in poor repair in dishwashing area.
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
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot 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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
