1: Person in charge lacks control over food saftey risk factors. Recommend additional food safety training to go gover sanitation, cooling and reheating methods.
8: Hand washing sink had bbq sauce containers filling the sink. Hand washing sink needs to be used for hand washing only.
14: Dish machine, triple sink and sani buckets tested at 0ppm for sanitizer. Cl for the dish machine needs to be 50-100ppm and Qa needs to read 200-400ppm.
17: Mac and Cheese Taken from a commercially processed, hermetically sealed container heated to a temperature of 123F for hot holding. Commercially prepared food must be reheated to 135 before hot holding.
18: Ribs prepared 24 hrs ago temped at 50 degrees. All items in cold holding must be properly cooled and stored to maintain a temperature of 41 dgrees or below. Items need to be rapidly cooled from 135 to 70 within 2 hours and reach 41F within additional 4 hours.
47: Dish machine not dispencing detergeant and racks in walk in cooler observed with debris build up.
54: Employee drinks observed over food items in coolers. No light shieds in storage area. Employees must be in designated area, and shields must be on light fixtures.
Additional Comments
No comments
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
