14: Two Wash buckets at 0 ppm of Chlorine sanitizer. Corrective action - retrained
20: Reach in cooler right reading 47°F. Cooked chicken in Reach in cooler right cooked 1 hour 35minutes ago at 49°F. Beans and rice in Reach in cooler right above 41°F for 1 hr. 35min ago. Corrective action - cooler needs to be serviced to keep foods at or below 41°F. Foods requiring refrigeration should not be left in reach in cooler right. recheck of cooler will occur in 10 days time.
26: Chemical bottles under sinks with blue, yellow, and clear liquids not labeled. Corrective action - Person In Charge labeled
31: Establishment is cooling large portions of cooked beef in deep containers . Beef is at 101°after 2 hrs. Cooling food products in shallow pans allows the products to cool more rapidly . Cooling sheet will be emailed with report
37: Raw beef stored in closed container under grill.
39: Wet wiping cloth stored on prep cooler cutting board.
47: Prep cooler and Reach in cooler handles are excessively dirty.
53: Floor in truck are damaged and peeling at the seams.
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
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
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
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean