13: Open basket of sliced deli meat and cheese sitting on top of an open container of raw chicken in prep cooler. Open containers of raw steak, raw beef patties, and raw chicken stored directly beside one another with containers touching inside prep cooler. CA: trained employee. Moved deli meat to shelf above raw meats. Discussed using lids for containers of raw meat stored directly next to one another.
13: Containers of raw beef and raw chicken stored above ready to eat vegetables, cheese, and cooked meat inside reach in cooler 1. CA: moved raw meat to lowest shelf.
18: Cooked chicken made at 12pm on date of inspection temped at 79F during inspection. Chicken was inside a bulk plastic container with the lid sealed in reach in cooler 1. CA: embargoed 2 lbs.
20: Raw shell eggs sitting out at room temperature temped at 57F during inspection. Employee stated the eggs had been out for less than 4 hours. CA: placed eggs inside reach in cooler for rapid cooling. Trained employee on cold holding procedures for eggs.
33: Cooked plantains are being cooled inside sealed Ziploc bags at room temperature. The temperature was not being monitored.
37: Cardboard box of plantains and frozen french fries stored directly on the floor.
47: Excessive grease and food buildup on sides of grill top amd stove.
53: Excessive grease buildup on wall behind grill top.
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
Observations
OUT
13 Food separated and protected
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean