13: Raw ground beef stored above wine in walk in cooler
Ca moved raw ground beef and put on crate
18: Sausage at 62F in reach in cooler cooling from this morning. It is wrapped in plastic wrap and it has not been monitored. Cooler is not working properly.
Cooler at 48F.
Ca threw away
20: Sliced tomatoes at 53F blue cheese at 58F on prep cooler. Prep cooler at 48F. Must be at 41F or below
Ca threw away
20: Raw chicken at 46F in 4 drawer cooler. Must be at 41F or below
Ca call to have cooler repaired and placed in freezer
20: Cut lettuce 48F in prep cooler.
Ca threw away
20: Raw shrimp at 52F in 4 drawer cooler. Must be at 41F or below
Ca threw away
20: Deli Turkey at 57F in prep cooler.
Ca threw away
20: Diced tomatoes on prep cooler at 50F. Must be at 41F or below
Ca Threw away
20: Blue cheese at 47F and diced tomatoes at 45F in reach in cooler. Reach in cooler at 48F
Ca threw away
34: No visible thermometer in 4 drawer cooler
34: No visible thermometer in 2drawer freezer
34: No probe thermometer
36: Mouse droppings on top of boxes of food in storage room down stairs
45: Severely worn cutting boards
53: Wall is dirty by 3 comp sink
53: Floor drains are dirty
56: Current inspection not posted
Additional Comments
Notice: you must ice down all raw meat so that all raw meat maintains a temperature of 41F or below. You cannot put any time and temperature control for safety foods in the prep cooler. All time and temperature control for safety foods must stay in the reach in cooler with enough ice to maintain a temperature of 41F of all time and temperature control for safety foods. You cannot put any time and temperature control for safety foods foods into the cooler until 4 pm. At 8 pm any time and temperature control for safety foods remaining in the reach in cooler must be thrown away.
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
OUT
13 Food separated and protected
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
NA
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
