18: Beans at 60F sitting on prep table cooling since 11:00 am. Employee stated they heat pot of beans to boiling after taking out of cooler. Then take small amount out that is going to be used for the day. Then cool down the remaining beans by sitting on the table.
Ca discussed proper cooling. Breaking hot beans down into smaller containers to cool. Also discussed only heating a small amount of beans at a time.
Ca discarded approximately 10 lbs of beans.
Must cool down from 135F to 70F within 2 hours. Then from 70F to 41F or below within 4 hours. Total of 6 hours.
20: Raw egg at 75F sitting on counter. Must be at 41F or below
Ca discussed keeping in cooler, threw away eggs
21: No date marking on packages of open cheese, container of opened milk, and package of opened ham. Employee stated they were open on Saturday 3-23-24.
Ca discussed proper date marking and had employee write date opened on packages
23: No consumer advisory on menu for eggs. Employee stated that customer can order eggs cooked however they would like them.
Ca will add consumer advisory to menu or will cook all eggs to proper temperature of 145F
35: No labels on spices in stainless steel containers
37: Open bags of meseca,flour,etc on storage shelves
49: Hose on 3 comp sink hangs below flood level rim
53: Floor dirty in walk in cooler
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
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
OUT
18 Proper cooling time and temperature
Observations
NO
19 Proper hot holding temperatures
Compliant
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
OUT
23 Consumer advisory provided for raw and undercooked food
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
