6: 1200-23-01-.02(3)(a) Observed employee grab raw sliced beef from drawer cooler and place on grill then grabbed raw produce from different drawer with same gloves. CA had PIC speak to employee to wash hands and change gloves
8: No soap at hand sink near main kitchen door. CA soap must be supplied
13: Container of raw pooled eggs stored next to container of avocado in prep cooler. CA had PIC correct vertical storage
14: 10ppm of chlorine present in sanitizer basin of triple sink. CA manager had employee empty and add fresh sanitizer solution
19: Cooked chopped sausage at 120F, cooked hasbrowns at 120 sitting at room temperature above flattop grill. PIC stated they hold sausage them for about 2hrs after cooked and a time of 8am written on whiteboard near flattop for hasbrowns but no time policy is present during inspection. CA embargoed both and spoke with PIC and owner about implementing time policy for items held at room temperature.
21: Cooked beans dated 11/17 in walk in cooler as of 11/26. CA embargoed
37: Pan of bacon stored uncovered and open can of beans in walk in cooler
37: 1200-23-01-.03(3)(b)1. Large pot of potatoes soaking being stored directly on the floor in back area near triple sink
39: Wet wiping cloth stored on shelf above cucumbers being prepared in back area
45: Garbage bags are being used to line prep tables while food is being prepared
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
OUT
6 Hands clean and properly washed
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
IN
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
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
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used