6: Observed employee put raw steak into grill then grab ham in lowboy without washing hands
Ca: stopped employee and had employee wash hands and trained employees on proper hand washing
8: No paper towels at right hand sink and hand sink near dishroom
Ca: Restocked
14: Low temp dishmachine reading 0 ppm chlorine. Must be 50 - 200 ppm chlorine.
Ca: person in charge informed to use 3 comp sink til serviced and working
19: Queso in steamwell is 120F. Must be at 135F or above.
Ca: had queso reheated on grill to 165F and discussed about not double panning pans on the steamwell
19: Brisket in autosham is 70F from 12:30pm. Must be at 135F or above.
Ca: had person in charge reheat brisket and turned autosham setting to 350F since alto sham was turned off for a short time from lunch time, approx. 12:30pm
27: Establishment is not upholding to their HACCP plan. No up-keeping of logs kept for their logs of calibration logs, cooling logs, cold holding logs, cooking logs, reheating logs, and hot hot holding logs
Ca: explained to person in charge of importance of keeping up with their HACCP logs and told them to thoroughly read through their HACCP plan and make sure to properly train all employees and managers of their HACCP plan
35: Unlabeled water spray bottle on top of hotbox
36: Flies and gnats in dish room area
37: Employee water bottle stored on the prep counter at the cook line
41: Knife stored in crevice between prep cooler and prep table
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
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
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
19 Proper hot holding temperatures
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
IN
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
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
