19: Peas and carrots in pot sitting on counter to serve from. Cos by pic putting on stove to warm to 165 F before reserving and leaving on stove to hold at 135 F or higher.
20: Various milks in ric temped 52. External thermometer on ric and sensor in ric both read 52 F. Pic stated ric had been worked on 4 days ago and rechecked yesterday; service tech said ric was good. Pic provided graphed temp data from sensor in ric from past 24 hours that showed ric never reached below 46 F. Milk was transported in coolers from Nolensville branch yesterday evening and placed in ric. Cos by pic discarding 6 gallons of various milk (~40lbs), moving other tcs foods (sliced cheese, sealed yogurt) that had been in ric for less than 4 hours into other coolers, and turning ric thermostat down cooler. Advised pic to continuously monitor ric until ot reaches 41 F or less then periodically monitor to ensure it stays cold enough.
37: Employee drinks, lunchbox, and phone stored on counter next to clean drink glasses intended for children. Cos by pic relocating glasses.
Additional Comments
Cheese wraps, peas and carrots, peaches are today's lunch.
Pic stated water would be served for children's drinks in place of milk today since all milk in kitchen was embargoed.
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
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
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
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
NO
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
IN
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
37 Contamination prevented during food preparation, storage and display
