19: Bbq chicken, on display line, beef slider in Reach in warmer not maintain at 135F
CA beef slider were discarded, bbq chicken was place on the grill to reheat before serve
19: Several Soups on display line not maintain at 135F or above. Employee stated items were just put on line. No temp was taken.
CA removed and reheat item to 165F
20: Bins of Raw fish in raw meat cooler not maintain at 41F or below
CA added ice to fish
22: Time as a public health control is not being used during the inspection. Observed stickers on serving line but No temps are being taking. No temps no log sheet for the whole day. Employee begain changing stickers out on hot display line that shows an time start of 4:10pm, when its not that time. Its only 3:38pm. On cold line the stickers indicate 3:26 yet no pans were changed and no temps were taken.
CA training, discuss the tphc policy and procedures. Discuss times and temps must be noted on log sheets to reflect display line stckers
31: Cooling seafood salad in Reach-In Cooler with close libs
33: Serveral bags of frozen meats not in a deep sink to be under running water
Additional Comments
No comments
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
