20: 1200-23-01-.03(5)(a)6. Multiple reach in drawers holding TCS foods between 47-57°F. TCS foods temping below 51°F were moved to cooler capable of holding TCS foods at 41°F and below. Foods 51°F and above were embargoed by PIC. 10 pounds raw chicken embargoed, 5 pounds turkey sausage embargoed. Raw catfish, raw trout were 47°F and placed on heavy ice bath to help keep products 41°F and below. TCS foods must be kept 41°F and below.
26: 1200-23-01-.07(2)(b) Triple sink CL sanitizer water 200+ppm. CL when used as sanitizer must be between 50-100ppm CL. PIC emptied sanitizer and remade mixture at 50ppm CL.
31: 1200-23-01-.03(5)(a)5. Reach in freezer in prep area holding food at 28°F. Frozen food must be kept in freezer capable of holding at 0°F.
42: 1200-23-01-.04(9)(c)1. Dishes stored wet nested. Dishes must be stored dry to help prevent microbial growth.
45: 1200-23-01-.04(1) Fridge unit leaking on floor in produce cooler. Leaking water puddling during in produce cooler during inspection.
45: 1200-23-01-.04(1) Gasket in poor repair to walk in freezer.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive ice build up around walk in freezer unit, around door area. Door not closing shut due to ice build up.
47: 1200-23-01-.04(6)(a)1.(iii) Multiple reach in cooler drawers dirty between gaskets.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive grease build up around deep fryers in prep area.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive grease build up around fry hot lamp.
53: 1200-23-01-.06(5)(b)1. Floor in walk in coolers and freezers dirty.
53: 1200-23-01-.06(4) Floor tiles between walk in cooler and walk in freezer in poor repair.
Additional Comments
Multiple cold holding drawer units holding TCS foods 47-57°F. Foods held over 51°F were embargoed. Foods under 51°F were moved to seperate cooler capable of holding TCS foods at 41°F and below or placed on a heavy ice bath. Triple sink CL 200+ ppm. Triple sink CL must be between 50-100 ppm. PIC emptied triple sink sanitizer water and remade sanitzier water at 50ppm CL.
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
