18: Large metal containers of refried beans, grits, sliced potatoes cooked on 11/28 temping 46°F-48°F in walk in cooler by dishwasher. 6 hour cooling process of TCS foods not followed. TCS foods must be cooled 135°F-70°F within first two hours. 70°F-41°F or below in following 4 hours. Embargoed 500 pounds of refried beans, grits, sliced potatoes.
20: Walk in cooler by dishwasher holding TCS foods 46°-48°F. Rear of fan unit iced up. Walk in cooler by dishwasher must not be used until able to hold TCS foods 41°F and below. Establishment has two walk in coolers outside capable of holding TCS foods below 41°F.
31: Rice and other TCS foods cooling at room temperature during inspector arrival. Foods must be cooled by a cold holding unit, ice bath, ice wand etc.
34: Thermometer in walk in cooler by dishwasher not working properly.
37: Bananas and granola stored in empty QA bucket on top of high heat dishwasher.
49: Triple sink drain pipe broken, leaking water onto floor. Sprayer near dishwasher leaking water.
53: Floor dirty under storage racks in dry storage area. Chipped floor tiles in kitchen area. Ceiling dirty above high heat dishwasher.
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
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
NA
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
