13: 1200-23-01-.03(3)(b)1. Container of raw beef stored above boxes of sliced cheese in walk-in cooler. CA: beef moved to an appropriate shelf
17: 1200-23-01-.03(4(c) Chili in crock pot on prep table next to grill @ 113F since 1:30pm. Person in charge states they reheat the chili in a metal pan in the fryer util it reaches 140F. CA: trained Person in charge, reheating tcs foods needs to reach 165F and maintain minimum of 135F. Chili reheated to 170F and placed back in crock pot/steam table
20: 1200-23-01-.03(5)(a)6. Balogna, blackbean burgers, and raw beef in prep cooler to left of grill at 44-46F. Prep cooler @ 44F. Black bean burgers and balogna placed in prep cooler around 3 hours ago, raw beef prepped at 1:30pm. CA: Person in charge states since the prep cooler is up against the grill, the temperature will not get any lower. The balogna and blackbean burgers placed on Time as a Public Health Control (TPHC) policy, and ice bags placed on raw beef in drawer.
37: 1200-23-01-.03(3)(b)1. Personal drinks (with lids and straws) stored on prep table and under prep table next to packs of napkins
43: 1200-23-01-.04(5)(b)3. Single-use cup used to scoop seasoning in bulk container
43: 1200-23-01-.04(9)(c)1. Single-use containers stored face-up on prep table on prep line
47: 1200-23-01-.04(6)(a)1.(iii) Shelves in walk-in cooler have food build-up
50: 1200-23-01-.05(4)(c) Hand sink next to chicken-breading station leaks wastewater directly onto floor from pipe underneath
57:
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
OUT
13 Food separated and protected
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
OUT
17 Proper reheating procedures for hot holding
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
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
43 Single-use/single-service articles; properly stored, used
