14: 0ppm QA at triple sink. CA sanitizer drained and replaced, tested at 300ppm at refill
19: Cooked pork ribs at 120-125F hot holding on steam table for 30 min. CA reheated to 165F
20: Diced eggs at 53F, egg salad at 60F, diced chicken at 57F on salad bar, out for 30 min, and lunch is from 11am-12pm. CA discussed using time as a public health policy for salad bar and hot holding items. Salad bar items discarded at end of lunch
20: Blue cheese at 53F, deli meats at 53-55F in main reach in cooler. PIC stated cooler is in constant use and deli meats used for lunch prep. CA moved al TCS food to breakfast cooler
31: Display cooler by salad bar at 50f, main reach in cooler in kitchen at 46, temperature did not come down during inspection. Coolers must be serviced as only 2 out of 4 coolers are maintaining proper temperature
36: Outside vent open without screening
36: Several fruit flies in kitchen
57: Must post no smoking sign/symbol at all entrances and exits
Additional Comments
Note: discussed and gave example of time as a public health control policy for use on cook line
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
