19: Cooked Burger In Reach in warmer not maintain at 135F or below.
CA, reheats burgers on grill 165* or above, reheated to 179F on re-temp
20: Shred lettuce in Prep cooler not maintain at 41F or below while in use
CA move to inside cooler to cool down
21: Several pans of cooked meats in Walk-In Freezer not dated.
CA date items, discuss proper date marking of frozen items
26: Unlabel chemical spray bottles stored in mop room
CA label bottles
26: Green Chemical bucket with soap stored on top of Prep cooler on serving line
CA moved
35: No labels on Several bottled fruit punch and tea drinks to sell. No records present on bottling process.
37: Employee cup Without lid stored on top on Reach-In Freezer by grill
46: Missing QA test strips.
Additional Comments
Note: obs. Bottled fresh brew tea and red drink stated to be fruit juice from a powered substance. Pic stated no fresh squeeze fruits are used only canned commerically process juice in needed. microwave use for employee only. Food thermometer present. Bleach use for cleaning and back up sanitizer.
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
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
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
46 Warewashing facilities, installed, maintained, used, test strips
