6: 1200-23-01-.02(3)(a) Employee handling raw chicken and then changing gloves without washing hands. Corrective action: Training and hands washed.
18: 1200-23-01-.03(5)(a)4. Cooked rotisserie chicken left cooling at ambient temperature by cutting board until end of shift. Corrective action: Training . Embargo 2 lbs
20: 1200-23-01-.03(5)(a)6. Par-cooked fries at 47 F on rack by fryers. No Time as a Public Health Control policy in place. Corrective action: Person in charge plans to implement a Time policy.
21: 1200-23-01-.03(5)(a)7. Cooked chicken on bones saved more than 24 hours and not date marked in walk in cooler. Corrective action: Embargo 20 lbs
31: 1200-23-01-.03(5)(a)5. Cut tomato and cucmber salad being cooled in thick container in open top prep cooler not designed for cooling.
31: 1200-23-01-.03(5)(a)5. Sliced tomatoes being cooled in large container in open top prep cooler not designed for cooling with lid open. Training on active cooling methods and ice bath set up.
35: 1200-23-01-.03(5)(a)7. Several containers of bulk flour not labeled at cook line.
37: 1200-23-01-.03(3)(b)1. Pickle containers stored on ground in walk in cooler.
37: 1200-23-01-.03(3)(b)1. Open personal drink in can without lid above gloves.
41: 1200-23-01-.04(6)(b)1.iv Scoop stored in standing water at 116 F at steam table
57: Need “No Smoking” signs on all exterior doors.
Additional Comments
No comments
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
OUT
6 Hands clean and properly washed
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
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
