14: Sanitizer buckets contain sink & surface sanitizer with a reading of 170 ppm. Sanitizer should read between 272 ppm and 700 ppm. The dispenser reading at the 3 comp sink is also 170 ppm. COS: PIC used a mixture of Cl and water to provide sanitizer for all buckets at stations. Reading is 50 ppm. PIC was also able to get the sanitizer dispenser to operate correctly before the conclusion of the inspection.
17: Mashed potatoes were temped at 120°F. Placed in hotwell for 1hr. Meatballs n marinara were temped at 103°F. Item was placed in hotwell for 1.5 hr. PIC stated that items are heated to 165°F or above before placing in hotwell.
COS: Employee re-heated both items to above 165°F.
21: Crab cakes located in makeline cooler was date marked and prepped on 11/30/24. Discard date is dated for 12/3/2024. Emabargoed: 1 lb.
27: Cannot verify accurate HACCP records. Missing several required log sheets such as cooking, cooling, cold holding, and calibration and training. Last rop day was Sunday and poc unable to find any records.
53: Vents above grill are excessive dirty.
Additional Comments
A follow-up inspection will be conducted within ten (10) calendar days by this Department to verify the correction of the listed critical violations in this report.
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
20 Proper cold holding temperatures
Compliant
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
53 Physical facilities installed, maintained, and clean