22: Time as a public health control policy is posted but does not have explicit time recording instructions. Current batch of blanched fries do not have time stickers or other recording method. Corrective Action: moved to reach in cooler to cool as it has been less than 4 hours and then put out new pan in ice bath. Reviewed different recording methods for future use.
39: Wet and dirty wiping cloth stored on prep surface and not sanitizer bucket.
45: Some cracked and chipped plastic pan lids in use.
53: Floor tiles near fryers are cracked and damaged and ceiling bents have some dust build up
54: Missing light covers above cooler and in back or dry stick area.
Additional Comments
Answered question about whether steramine tablets are considered chemicals and how they must be stored as such away from flood and clean utensils. Reviewed proper state marking of ranch made more than 24 hours ago. Reviewed and discussed with person in charge whenever someone pulls out phone they must wash hands before continuing work.answered question. About if propping doors open is ok; which is no due to insect entrance. Reviewed and saw hood vent cleaning servicing. Reviewed and discussed ensuring mixing bowls for wings are replaced cleaned and sanitized every 4 hours
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
39 Wiping cloths; properly used and stored
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
54 Adequate ventilation and lighting; designated areas used
