18: Observed marinara sauce with cream sitting out on the counter at 69°f - pic stated it is made with cold marinara and cold milk, Employee stated it was made around 6:30am today and pulled put during the rush. Per pic, No temperature was taken today to ensure it was 41°f or below before being used. COS by embargoing approximately 12 lbs (5gallons), discussed proper cooling
20: Observed sliced tomatoes and homemade ranch and blue cheese dressings in the countertop cooler all above 41°f, pic stated all items were made within the last 1-2 days and pulled from the walk-in cooler and placed on the line. Observed the lid to the cooler was open, pic stated they just finished a rush. Ambient temp of the counter top cooler taken (29°f) and all items in the wic were 41°f or below. COS embargoed all tcs items (approximately 5 lbs total), discussed proper cold holding, pic replaced items and placed smaller lids on the Line.
26: Observed two unlebeled spray bottles of liquid handing in the chemical shelf - one yellow liquid and one clear. Cos Pic able to Identifynd labeled appropriately.
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violations.
10lbs of clams placed on hold due to not being able to verify the ICSSL - see attached photo. Pic will forward info received from supplier.
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
IN
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
OUT
18 Proper cooling time and temperature
COS
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
IN
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan