14: 0ppm of chlorine in dish machine with cycle is ran. Must sanitize at 50-200ppm of chlorine. ALL DISHES MUST BE WASH AND SANITIZED AT TRIPLE SINK UNTIL MACHINE IS SANITIZING
20: Cut cantaloupe at 47F, slice tomatoes at 46F, deli ham/turkey tray at 47F, commercial chicken strips 46F on top of ice in cold bar not maintained at 41F or below after lunch period of 1Hour in black plastic containers
CA moved items to Reach-In Cooler to cool down. Recommended to use the stainless steel pans during service on ice
21: Observe bags of roast beef and greens dated 12/5 in Reach-In Cooler stored over 7days.
21: No dated marked on bins of gumbo or slice ham stated to in Reach-In Cooler since Sunday
31: Cooling breakfast meats and dice potatoes with closed zip lock bags
33: Thawing Bags of chicken wings and prime ribs meats out at room temp on sheet trays
39: 0ppm of sanitizer in Cloth Sanitizer buckets in kitchen or in dining area
42: Ice scoop stored directly on ice macine
57:
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
