20: Roasted red pepper soup and white rice in Low Boy Cooler 3 temped at 44-45F
These have been in the cooler since last night and have warmed up throughout lunch service
Corrective Action: PIC placed these foods on ice baths to rapidly cool
20: Ambient temp of small juice cooler is 50F
House squeezed orange juice from 4/21 temped at 48F
Corrective Action: embargo 2 jars of house squeezed orange juice
Corrective Action: bartender moved house squeezed juiced into the working glass door cooler
21: Carton of half and half cream in Low Boy Cooler 3 that was opened yesterday does not have a date label
Corrective Action: PIC dated the carton
34: Thermometers are needed inside of the small juice cooler and glass door cooler
37: Personal water bottle stored above prep surface of Low Boy Cooler 1
53: Observed paint chipping on the ceiling above Prep Cooler 1
Additional Comments
Spoke with PIC about adding additional separation in the outside Reach-in Cooler for raw food storage
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
NA
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean