11: Several heavily dented cans ( metal on metal and seals damaged) of tomato and tomato sauce stored on good can shelf. Corrective action - retrained and removed 78lbs.
14: Wash bucket at 0ppm of qa sanitizer. Sanitizer pumping out at 3 compartment sink reading about 25ppm. Bleach sanitizer will be used until qa pump sanitizer is reading a minimum of 100ppm. Dish maintenance company arrived during inspection and is now reading 150ppm. Sanitizer buckets changed and are now reading 150ppm.
20: Sliced tomatoes in prep cooler top At 47°, placed in top of cooler this morning, cooked Tempe in prep cooler top at 55° since yesterday . Thermometers left in cooler to get accurate reading. Corrective action - 1lb of Tempe embargoed, Tomatoes moved to Reach in cooler . Cooler reading 50° after 30 minutes. Cooler can not be used for tcs foods. Reinspection of cooler will take place within 10 days.
47: Silverware cart is heavily rusted.
53: Floors throughout establishment are damaged
Additional Comments
Recheck of cooler and qa sanitizer pump will occur within 10 days.
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
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
IN
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
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
