1: Managerial control not established due to high number of priority violations observed.
8: Hand wash sink blocked by rolling cart, no hand soap present. Hand sink must be accessible and properly stocked at all times.
19: Sausage links in hot box on serve line temped between 115 and 125F. No temp log available. Embargoed 5 lbs. Hotnheld foods must be maintained at 135F or higher. A Food Safety Plan template will be emailed to operator as this is the second consecutive inspection this violation has been observed. Will offer assistance to operator if needed with FSP.
20: Open milk in ric temps 48F. Pic opened new gallon to temp, also temped 48F. Embargoed milk, 13 lbs and bagged yogurt placed in ric yesterday as ambient temp of fridge registered 47F on Thermapen. Advised pic to turn down ric temp and monitor thermometer in ric.
20: Yogurt in dish on serve line temped 55F. Bowl contained freeze back underneath but had no lid. Embargoed 2 lbs. All cold held foods must be maintained at 41F or less.
20: Pitcher of milk on serve line temped 52 when poured into a bowl and temped. Embargoed 3 lbs. All cold held foods must be maintained at 41F or less.
26: Chlorine used in ware washing stored in spray bottle labeled Room Refresh
Additional Comments
Will return for a follow-up inspection within 10 days from original inspection date. The focus will be on ensuring the priority violation(s) [items 1 - 27] are corrected. See Observed Violations page for comments regarding violations.
Discussed hot and cold holding, hand sink, and chemical storage.
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
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
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
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
