19: Chili on steam well was below 135 degrees F. Steam well had run out of water. Chili was reheated to 165 degrees F. Discussed with pic and employee what their reheating policy was and they stated that the chili is reheated to 165 degrees F in the microwave and stired in between reheating the chili up in the microwave and then placed on the steam well.
21: Hot dog weiners in ric across from friers that were opened this past Tuesday were not date marked. Embargoed. Discussed with pic and employee date marking of ready to eat food.
37: Large bag of sugar in the back opened with a measuring cup inside with handle left open.
43: Single service items above make line not inverted.
45: Build up of food on blade of can opener.
45: Ric across from friers has standing water in it.
45: Lid for the bowl used for shaking chicken nuggets in sauce is cracked / damaged all the way around the lid.
Additional Comments
Complaint that patron ate at establishment on 10/11/22 (cheeseburger, onions rings, and tea), and became sick within 30 minutes. Discussed complaint with pic. Discussed cooking, hot holding, and reheating temps of food with pic and employee. All hamburgers were within the required hot holding temperature. During inspection did not onserve any burgers being cooked. Discussed how tea was made, how often, and how containers were cleanes. Pic stated that they make new tea every 2 hours and washed, rinsed, and sanitized in the 3 comp sink daily. Tea container and dispenser appeared clean.
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used