1: Managerial control of kitchen not established due to numerous priority violations. Several tcs foods not being held at 41F or less, ware washing not being performed properly. Will return for follow up within 10 days.
14: 3 comp sink incorrectly set up, soap water and dirty dishes set up in center compartment. Provided training on proper 3 comp sink set up and wash rinse sanitize process as well as provide 3 comp sink set up diagram.
19: Sausage on serve line in warmer temps no higher than 121F throughout. Pic stated it was placed out no sooner than 2 hours ago. Cos by embargoing 2 lbs and discussed ensuring hot held foods are kept at 135F or higher.
20: Hard boiled eggs in serve line ric temp 47F. Ric ambient temp is 45F. Embargoed 1 lb of eggs.
20: Two insulated pour mugs on serve line, one with 1% and one with 2% milk, both temp 49F when poured into a cup and temped. Mugs are not kept in any kind of temperature control. Embargoed 7 lbs of milk.
20: Fridge 2 ambient temp is 45F, thermometer inside is broken as well. Open gallon of milk temps 45F. Embargoed 2 lbs of milk.
26: Unlabeled spray bottle containing yellow liquid stored on top of fridge 3.
34: Thermometer in fridge 2 beside kitchen entrance is broken and inaccurate
50: Water present in cabinet under 3 comp sink, appears to be from leak.
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.
Provided training for proper 3 comp sink set up and use.
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
