13: Waffke batter with egg inside stored over ready to eat citrus in 2 door reach in cooler. Corrective Action: moved to lower storage area.
20: Chow chow relish stored on counter at 58 F for pre than 4 hours. Corrective Action: disposed by employee 1 lb.
20: Cold of holding of eggs observed on counter for less than 30 minutes. Policy not written or recored for TPHC. Corrective Action: eggs moved to reach in cooler to achieve proper cooling . Reviewed and discussed proper cold holding and new time policy.
37: Personal drink stored of consumer items in two door reach in cooler
37: Celery in packaging and also in boxes in walk in cooler , but boxes stored on floor.
47: Walk in cooler shelving has some food debris in large rails and generally needs to be cleaned.
47: Some shelving near fryers have grease and dust build up
53: Grease build up on ground near cooking equipment
53: Walk in cooler flooring peeling up and not allowing for proper moping
53: Hole in wall near chest freezer in back storage area.
54: No bulb cover in walk in cooler and over dry stock in back storage area above utensil storage.
56: Inspection report posted is out of date.
Additional Comments
Missing Date marking for cut leafy greens opened today and repackaged in ziplock. Discussed ensuring date marking is done within 24 hours,
Berg cooler nearly out of compliance consider replacement or repair, and reviewed proper monitoring of cooling equipment.
Discussed relabeling of product moved to new containers
Discussed ensuring sanitizer rags stay in bucket and not over corner or draped on sids
Discussed frightening bathroom self closures
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used