1: 1200-23-01-.02(1)(b) D. Mgr was unable to answer basic food safety questions correctly (proper ware washing) and responsibility of PIC. CA: discussed responsibilities and performance of duty.
20: 1200-23-01-.03(5)(a)6. Ham in drawer at cook line reading 49F and 53F, CA: embargoed 6# of ham and called for service on refrigeration unit(unit @ 60F). Product must be at 41F or below.
20: 1200-23-01-.03(5)(a)6. Waffle batter with eggs and milk @ 55F in reach in cooler (cooler @ 60F) Must be at 41F or below. CA: Batter was made 1.5 hours earlier but the reach in cooler was not working. Moved batter to 3 comp sink and placed in ice bath to cool to 41F or below.
20: 1200-23-01-.03(5)(a)6. Sliced tomato chunks on top of reach in cooler at cook line reading 48F. CA discarded and discussed double pan and using deeper pans on the food items on the top. Product must be at 41F or below.
22: 1200-23-01-.03(5)(a)9.(i)(I) Raw shelled eggs above grill for longer than 4 hour and the employee placed the remaining eggs back into the refrigerator. Ca: reviewed and discussed TPHC policy and procedures and embargoed 2# of eggs.
26: 1200-23-01-.07(2)(a) Open box of Borax chemical powder on cutting board in prep area. CA: moved chemical and discussed proper storage of chemicals away for food and food contact surfaces.
37: 1200-23-01-.03(3)(b)1. Employees’ drinks( 1 w/o a lid and straw) on prep counter by drink machine and another (w/ lid and straw) on cutting board in prep area.
37: 1200-23-01-.03(3)(b)1. Personal foods on top shelf of reach in cooler above milk and food items for customers. CA: discussed proper storage of personal food items in separate area/ container on the bottom shelves away from foods for customers.
40: 1200-23-01-.03(3)(b)5. Mgr states the lemons are not washed prior to cutting. CA: discussed proper handling and prepping of food items and no bare hand contact with Ready to eat foods.
45: 1200-23-01-.04(1) Damaged (excessively scored and chipped) cutting board in prep area.
46: 1200-23-01-.04(5)(a) D. Mgr was unable to demonstrate how to set up 3 compartment sink; he stated he rinsed, rinsed, and rinse in the last compartment. Was unaware of what detergent to use, or sanitizer to use.CA: discussed wash with detergent , rinsing with water, and sanitizing With bleach that is on hand @ the proper concentration And air drying.
55: 1200-23-01-.08(3)(i)10.
Additional Comments
Sent a copy of how to set up 3 compartment sink poster for distribution.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COSRepeat
Observations
IN
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
COS
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
40 Washing fruits and vegetables
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
