20: Observed mulitple items in the make line and the walk-in cooler above 41°f. Pic stated that food containers are left in the top of the make line over night and the top is closed. Also noted inconsistent temperatures between the top and bottom of the make line and pic stated they've had issues with it before. Observed cooked pasta (pic stated its cooked at commissary) and deli ham preped 1to2 ago above 41°f and pic stated they where not used in prep today. COS embargoed sausage, ground beef, and deli ham, and pasta above 43°f
Sasuage: 7lbs
Ground beef: 10lbs
Deli ham: 10lbs
Pasta: 4 lbs.
37: Employee drinks stored on counter with active food prep
41: Pizza cutters stored between table and wall - suggest wall mounted magnets
47: Inside of all cooler have food debris build up.
53: Ceiling tiles and airvents have excessive dust debris build up, floor tiles around walk in fridge in poor repair. Walk in cooler door is not sealing properly. Make line cooler is honlding inconsistent temperatures and the lowest noted during insoection was 42°f.
56: 2022 inspection posted
57: No sign posted - left one with pic
Additional Comments
Strongly suggested getting makeline cooler serviced - suggested to pic to keep food on ice or in another cooler.
Left contact info
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
NA
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
