20: Side salads in passthru cooler not maintain at 41F or below, not on tphc
CA discard 4servings
20: Bbq chicken 11/2, chicken patties 10/28, stored in passthru cooler not maintain at 41F or below
CA/ PIC discarded items
20: Side salads in passthru cooler not maintain at 41F or below, not on tphc
CA discard 4servings
20: Bbq chicken 11/2, chicken patties 10/28, stored in passthru cooler not maintain at 41F or below
CA/ PIC discarded items
21: Slice tomatoes in pass thru cooler dated 10/26. Stored passed 7 days in cooler
CA discard
21: Chicken patties dated 10/28 stored in passed thru cooler
CA discarded
21: Chicken patties dated 10/28 stored in passed thru cooler
CA discarded
21: Slice tomatoes in pass thru cooler dated 10/26. Stored passed 7 days in cooler
CA discard
22: Side salads and chicken chef salads held on serving lines not maintain at 41F or below, not ID on THPC, not log correctly on tphc log sheet
CA discuss violation with pic, blue stickers place on items, log filled out correctly
22: Side salads and chicken chef salads held on serving lines not maintain at 41F or below, not ID on THPC, not log correctly on tphc log sheet
CA discuss violation with pic, blue stickers place on items, log filled out correctly
47: Fan guards, shelving in back, and unit ceiling in Walk-In Cooler dirty with dust and moldy like substance
47: Moldy like substance inside of ice machine n shield. Rust and moldy like substance on outside of machine
47: Fan guards, shelving in back, and unit ceiling in Walk-In Cooler dirty with dust and moldy like substance
47: Moldy like substance inside of ice machine n shield. Rust and moldy like substance on outside of machine
Additional Comments
Floors along floor boards of storage room/pantry dirty.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
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
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
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
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
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
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
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
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
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
23 Consumer advisory provided for raw and undercooked food
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
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, 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
NA
27 Compliance with variance, specialized process, and HACCP plan
