11: Mold on sliced lemon. Noodles had a spoiled smell.
14: Ice dispenser at drink machine has build up. Please wash,rinse and sanitize
20: Walk in cooler is not maintaining a temperature of 41 degrees or below. Owner did explain to me that when he got here at noon he noticed that the walk in cooler was not below 41 degrees F. He realized the condenser was frozen so he thawed ice.
21: No date marking on slice lemon,gumbo,spaghetti noodles,white rice, open boil eggs, jambalaya ,slice tomatoes
35: Unlabeled containers of food. (Potatoes,lemon,jambalaya ,noodles,gumbo)
37: Open bags of uncooked rice ,sugar and powder sugar stored on shelf. Please place bags in a ziplock bag,container with a lid or tie bag up so it is properly sealed.
53: Walls and ceilings are stained. Walls and ceilings are dusty. Floors have grease build up. Floors need mopping in kitchen. Door leading to ware washing area is stained. I recommend painting walls and doors. Kitchen needs a deep cleaning.
Additional Comments
Cooling Method: The cooling process does not start until food reaches 135 degrees F. Once food reaches 135 degrees F, you have 2 hours to get food to 70 degrees F. If food does not reach 70 degrees F within 2 hours, you must reheat food to 165 degrees f or discard food. Then you will start the cooling process over if you choose to reheat food. Once food reaches 70 degrees F ,then you have 4 hours to get food to 41 degrees F.
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
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
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
53 Physical facilities installed, maintained, and clean
