1: 1200-23-01-.02(1)(c) Inadequate control over food safety risk factor of cold holding. Multiple coolers in kitchen holding above 41F.
17: 1200-23-01-.03(4(c) Multiple hot holding items in hot box ranged from 80 to 135F. Items not re-heated adequately for hot holding. Reheated corn, mash, macnchz to 165F.
20: 1200-23-01-.03(5)(a)6. Multiple coolers holding above 41F. Discarded .5 lbs sour cream, .3 lbs toms, .2 lbs cut lettuce, .2lbs slaw. All other coolers iced down to keep product at 41F or below. Standup, 2 low boys by fryers, window unit, and side of salad cooler all holding above 41F. After using ice bath, all items were cooling to 41F.
31: 1200-23-01-.03(5)(a)5. Baked beans covered in walkin at 72F. Condensation observed on the lid. Beans should be cooled in a way to allow for proper cooling. Removed lids and placed on ice bath to allow for time to cool adequately.
34: 1200-23-01-.04(2)(d)9.
34: 1200-23-01-.04(2)(d)9. Missing thermometers in multiple coolers.
45: 1200-23-01-.04(1) Pan lid in poor repair. Lower shelves in poor repair.
45:
45: 1200-23-01-.04(1) Gasket in poor repair.
49:
49: 1200-23-01-.05(2) Leak at hand sink faucet.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
