8: No paper towels at hand sink near High Temp Dishwasher
Corrective Action: PIC provided paper towels
21: Observed grilled onions in Prep Cooler 1 and house made ranch in Prep Cooler 2 with date labels of 7/30
Corrective Action: embargo 2 lbs
21: Observed house made salsa verde with roasted peppers in Prep Cooler 2 with a date label of 10/1
Corrective Action: embargo 2 lbs
21: Observed house made pesto with blanched basil in Prep Cooler 2 with a date label of 10/1
Corrective Action: embargo 2 lbs
27: Observed sous vide cooked mortadella that contains a curing product, Prague 1, in Walk-in Cooler from 2 days ago
Establishment does not have a HACCP plan to sous vide or cure
Corrective Action: embargo 5 lbs
PIC requested information on HACCP plans and special processes
43: Observed white boat containers stored right side up above the prep line
49: Fresh water leak at 3 Compartment Sink faucet
57: “No smoking” signs are missing at outside entrance near the Walk-in Cooler
Additional Comments
House made mortadella Has prague powder #1; product includes the ingredient that would cure the mortadella, then it is sous vide cooked and stored in Walk-in Cooler for more than 48 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
OUT
8 Handwashing sinks properly supplied and adequate
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
43 Single-use/single-service articles; properly stored, used