13: Raw food prepared on-same table as ready to eat foods. Corrective Action: moved ready to eat food. Discussed that food preparation must be separated and prep surfaces sanitized after raw foods.
13: Raw egg stored over sauces in prep cooler 1. Corrective Action: moved to proper storage area
13: Raw chicken stored over beef in 2 door everest reach in cooler As well as cooled black beans. Corrective Action: moved to proper storage area.
19: Mash potatoes in warmer box at 119F due to extended preparation time. Corrective Action: reheated in oven .
20: Improper cold holding of salads prepared around an hour ago left on table for service as well as vanilla pudding. Corrective Action: discussed ensuring and storing food when no longer in food preparation or used for preparation. Cooling times and temperatures reviewed. Placed into cooler for cooling.
21: No date marking on sliced turkey or ham in prep cooler 1. Corrective Action: date marked by employee.
26: Lysol wipes stored over and next to drink pumps and flavorings in office room. Corrective Action: moved to proper storage area.
35: Some bulk powdered product in unoriginal container lacking date marking.
37: Personal drink stored over and next to Single service stirs in office room
37: Some cans and jar of peanut butter on floor of dry stock room
43: Single service to go bags wrapped in plastic stored on ground
49: Back flow preventor leaking at mop sink
55: Permit posted expired
Additional Comments
Imbera reach in cooler thermometer reading 46 F. But food in temp. Discuss proper monitoring of cooler to ensure compliance
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
