1: Not sanitizing food contact surfaces with approved sanitizer, no thermometer available to check reheating of food temp for hot dogs, unsure what temperature to reheat hot dogs to prior to serving. Discussed sanitizing of food contact surfaces and reheating of hot dogs. Emailing demonstration of knowledge fact sheet, cooling fact sheet, and date marking fact sheet.
14: Pic is using Odo Ban to sanitize food contact surface in 3 comp sink. Discussed that Odon Ban can not be used to clean food contact surfaces to go back and start using chlorine as before, and use the test strips they have available to check for accurate concentration. She had bleach and test strips for bleach. Discussed the proper way to wash, rinse, and sanitize food contact surfaces. Emailing fact sheet to Ms. Joyce.
34: No thermomter to check food temps.
57: Missing No Smoking sign or symbol pn entry door to establishment.
Additional Comments
Now serving hot dogs on Fridays and Saturdays. Reheated hot dogs are thrown away at the end of the night. Emailing applicable fact sheets to operator regarding observed priority item violations. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
NO
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
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
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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