11: 1200-23-01-.03(1) Severely dented cans of pumpkin with metal touching metal. Corrective action, PIC separated dented cans from good cans.
18: 1200-23-01-.03(5)(a)4. Mac and cheese that was cooked at 10am in prep cooler @45f. Corrective action, 70 degrees in two hours and additional 4 hours to 41f was explained to PIC. PIC volunteered to embargoed 10lbs.
21: 1200-23-01-.03(5)(a)7. Beef that was made yesterday around 3pm was not date marked. Time now is 3:55pm. Corrective action, 24 hours date marking was explained to PIC and beef was date marked.
26: 1200-23-01-.07(1) Chemical in white spray bottle stored in the back area was not labeled. Corrective action, PIC labeled spray bottle
35: 1200-23-01-.03(5)(a)7. Sugar in white bin under prep sink was not labeled
37: 1200-23-01-.03(3)(b)1. Personal drink was stored above prep table in kitchen area
43: 1200-23-01-.04(9)(c)1. Plastic plates on prep table were not upside down
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used