13: Observed employee remove container of raw hamburger from prep unit, and place on prep table to make a new batch of hamburgers. When opening the container, pieces of raw hamburger fell onto the prep table. A few minutes later, a clean pan was put on the prep table in the same spot, without the table having been wiped down and sanitized. COS by providing education on preventing contamination between raw animal products and clean dishes/equipment. PIC washed and sanitized table before continuing use.
19: Ham in warmer 1 temped 124°. Burgers in warmer 1 temped 116°. Warmer temperature was reading 165°. PIC stated ham had been in warmer for approximately 1 hour but was unsure how long the hamburgers had been in hot holding. Ham was reheated to 165° and burgers were embargoed.
42: Wet stacking observed on numerous prep pans. Allow dishes to air dry prior to stacking.
53: Multiple floor tiles missing in ware washing area causing water to pool. Buildup of dust and debris on vent hood over steamers and on ceiling tiles throughout establishment. Recommend routine cleaning to prevent contamination.
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
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
OUT
13 Food separated and protected
COS
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Repeat
Observations
IN
20 Proper cold holding temperatures
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean