19: Corn dogs in display warmer reading at 119 F, chicken nuggets 121 F, chicken sandwiches reading at 120 F, double burger sandwich reading at 120 F. Unit is not working. ( CA) Must be replace or repaired immediately. Reheat all food to 165 F. Only being out for 20 minutes. These items are not on a TPHC written policy(CA) they added it to their policy
19: Mix vegetables in warmer reading at 121F. Has been there least than an hour. Unit is on low ( CA) pic reheated the products and turn warmer to high
26: Chemicals above three compartment sink ( CA) PIC move the chemicals
37: 1200-23-01-.03(3)(b)1. Box of bread on the floor in walk in freezer
37: 1200-23-01-.03(3)(b)1. Apples in dining area near register not under a sneeze guard. There is no barrier available to prevent no bare hand contact with ready to eat food
37: 1200-23-01-.03(3)(b)1. Observed bottle water with seal broken on rack in cooking area. Bottle not full
47: 1200-23-01-.04(6)(a)1.(iii) Observed blade of can opener with build up on it
53: 1200-23-01-.06(5)(a) Condensation leak in walk in freezer
Additional Comments
No comments
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
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
53 Physical facilities installed, maintained, and clean
