13: Raw beef stored above ready to eat foods in walk in cooler Ca threw away
13: Raw beef stored on a tray with raw pork
Ca put different species on different trays
14: 0 ppm chlorine in dishmachine. Must be at 50-200 ppm chlorine.
Ca will use the 3 comp sink to wash, rinse, and sanitize dishes.
19: Roasted potatoes at 120F and sausage at 118F in hot box by fryers. Must be at 135F or above
Ca threw away
19: Sausage at 118F on steamwell at serving line. Must be at 135F or above
Ca threw away
19: Cooked chicken at 120F to 136F on steamwell at serving line. Must be at 135F or above
Ca reheated chicken
20: Milk at 51F in reach in cooler at smoothie station. Reach in cooler 38F
Ca threw away
20: Cut lettuce at 48F on salad bar. Must be at 41F or below
Ca threw away
20: Cooked chicken at 46F in reach in cooler at made to order station. Must be at 41F or below
Ca threw away
20: Boiled eggs at 54F,feta at 58F, yogurt at 52F on salad bar. Must be at 41F or below
Ca threw away
20: Shrimp salad at 57F, chicken salad at 60F on salad bar.
Must be at 41F or below
Ca threw away
20: Cooked beef at 45F,cooked chicken at 46F made to order station. Must be at 41F or below
Ca put in ice bath
21: No date marking on cooked pans of food in walk in cooler that was cooked more than 24 hours ago.
Ca they will date mark pans
37: Open bags of corn meal on storage shelf
45: Severely worn cutting boards
49: Sprayer hose at rinse table at dishmachine hangs below flood level rim
49: No back flow preventer on hose line in dish room
50: Wastewater leaking from valve stem of 3 comp sink onto the floor
53: Exhaust hood filters are dirty
Additional Comments
Complaint: roaches, moldy food, coolers at 60F, employee has covid, employees have diarrhea
Comments: All coolers that are in use in kitchen area are at 41F or below. I did not see any roaches. They have in house pest control that treats every week. I did not see any mold on any food. They have not had any employees out with diarrhea. They did have an employee out with covid last week.
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot 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
OUT
21 Proper date marking and disposition
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean