19: See food temps… Meatloaf stored in top alto shaam Reach in warmer not maintained at 135F or above. Top Reach in warmer does not appear to be on/working yet the lower section or unit is working and hot.
20: Cooked ribs temp range from 45-47F, 11/14, Walk-In Cooler not maintained at 41F or below
CA discard 4slabs
20: Whole cooked turkeys temp range 48-53F, sticked as leftover, cooked yesterday not maintained at 41F or below in Walk-In Cooler. Observe several 4-6in pans with 2whole turkeys not in proper cold holding temp from yesterday prep. Discuss the cooling methods used. Recommend to cut or shred turkey during cooling period
CA discarded ~100lbs
20: Baked potatoes, at 54F noted to be leftover in Walk-In Cooler
CA discard 4lbs
21: Observed several tcs items Dated marked as leftover, 11/16, on several cooked meats such as cooked turkey, ribs, and cooked vegetables that were stated to be cooked yesterday, 11/15 or days before yet dated at the start of inspection.
21: Cooked sausage, dated to be discared at 12:16p11/16/22 stored in Walk-In Cooler
22: Observe time/date stamp, 10:43a on 11/16, and time 1:23p when it was 12:23pm on 11/16 on display cold bar yet no temps had been taken or recorded on log as policy (time clock may not been set back, with time change as well)
33: Thawing serval raw meats at room temp
Additional Comments
Food thermometer and test strips present. Observe Tphc procedures on hot display line followed correctly. In bakery area -utensils can not be left in still room temp water, must use dipper well or hot water maintained at 135F or above.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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
