1: Person(s) in charge are not familiar with hot holding temperatures for steam table, and are not knowledgeable on proper reheating procedures for hot holding. Education provided. Provide proper food safety training to employees to include critical items such as hot and cold holding temperatures, and reheating temperatures.
17: Sloppy joe in steam table at 110F. Employees stated it is placed in steam well for reheating and if customers ordered it they would just tell them it wasn’t very hot during the sales transaction. Education provided on reheating procedures (rapidly reheat to 165F for hot holding at 135F). Steam table is not equipment to be used for rapid reheating. Sloppy joe was reheated on stove top to 165F during inspection.
27: Small unpasteuruzed juices are not labeled with warning label. Discussed with person in charge. Affix proper labeling.
35: Multiple food items packaged for individual sale are not properly labeled. Properly label food items for individual sale with required information.
36: Multiple flies observed in kitchen near food prep area. Take measures to eliminate flies to prevent contamination.
40: Observed avocados in original box unwashed at prep line. Ensure produce is washed prior to slicing to prevent contamination.
47: Clean dust accumulation from fans/walls/ceiling in walk in unit.
Additional Comments
Observed customer inside with animal she identified as a service animal when asked by person in charge
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
35 Food properly labeled; original container, required records available
