14: Sanitizer is not dispensing out of three compartment sink, and sanitizer buckets are not holding sanitzer for wiping cloths. Sanitizer container was changed during inspection, however the line is not primed and person in charge is not familiar with how to repair.
Chlorine sanitizer is being used as a temporary solution until Dispenser is repaired.
19: Rice in hot box is holding at 99F, chicken in hot box is holding at 115F (prepared earlier today). The ambiend temperature inside is 124F. Food items were reheated to 165F for hot holding at 135F. Manager will use hot hold unit on line unril repairs are made. Discontinue use of hot box until it is able to hot hold food at 135F. Note: Thermostat is at max reading today during inspection. Repair or replace unit as needed.
20: Walk in unit ambient temperature is 45F, with foods inside holding at 45-46F. Repair or replace unit so it is holding at 41F or below. Maintenance was called and are en route.
37: Beans prepared two days ago observed uncovered in walk in unit. Keep food covered to prevent contamination.
46: Obtain test strips to monitor sanitizer solution (lactic acid)
54: Employee drinks observed open in walk in unit stored above food for service. Store employee personal items in designated area away from food used to serve customers 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
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
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
