8: Box of potatoes stored below hand sink without barrier from water splashes
CA move rack of potatoes away from hand sink to prevent contamination from dirty water splashes.
20: Raw chicken inside grill Prep cooler not maintained at 41F or below
CA cooked raw chucks to above 165F
20: Blanch fries, sitting out, In use, not maintain at 41F or below. Not on tphc policy. CA moved and replace bin with blanched fries at 38F from Reach-In Cooler and place on tphc at 12:30p
26: Bin of soap water stored on top of bottom Reach-In Cooler by cookies and on top of 3door cooler by slicer
CA. Moved bin
34: No visible thermometer in 3door cooler or wrap station cooler. No working food thermometer
37: Employer cup store on top of sliding door Reach-In Cooler
46: No chemical test strips tht work provide. QA Test strips exp march 2018.
57: Missing no smoking sign on back door
Additional Comments
Womens restoom is find and utilize at a unisex restrrom at this time. Note: men restroom is noted out of order due to leak in ceiling exhaust vent, air duct system and moldy like substance in area. Hand sink and toilet/urinal does work.
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
OUT
8 Handwashing sinks properly supplied and adequate
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NO
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
