14: High temperature dish washer @126f. Corrective action, put in work order to fix dish washer. Temperature must be up to 160or higher at final rinse
19: 1200-23-01-.03(5)(a)6. Cooked Beef and chicken in #2 warmer @123 and 117f respectively. Corrective action, PIC reheated food item to 165f for hot holding.
22: 1200-23-01-.03(5)(a)9.(i)(I) All TCS food on time as a public health control does not have time stamp. Corrective action, PIC provided time stamps for all TCS food. The imporatnce of time stamp was discussed with PIC.
26: 1200-23-01-.07(1) Chemical in white spray bottle stored beside hand washing sink in the dish room was not labeled. Corrective action, PIC labeled spray bottle.
43: 1200-23-01-.04(9)(c)1. Paper plates stored in the front area was not upside down.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive food debris on can opener.
50: 1200-23-01-.05(4)(c) Waste water from dish washer is causing stagnant water in dish room.
Additional Comments
Bakery was inspected. No TCS food.
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
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Repeat
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
43 Single-use/single-service articles; properly stored, used