19: Black beans on stove temped 102°. Black beans are reheated to order, but adequate temperatures not maintained. Black beans reheated to 165+ during inspection. Advised PIC to keep black beans on stove with low heat applied to keep temperatures at 135+ for hot holding.
19: Rice in warmer temped 122°. Rice reheated to 165+ during inspection. Since rice warmer does not have an option to elevate “keep warm” setting, rice will be held in water wells moving forward with other products holding at adequate temperatures.
31: Pork cooking for 1h was sitting out on counter with lid applied. Pork temped 104° and was likely not going to come down in time and temperature parameters. (135° to 70° in two hours; 70° to 41° in additional four hours) Spoke with PIC about proper cooling procedures to include allowing cooling products to be exposed to open air, stored in coolers/freezers once items reach 135°, and storing in shallow pans in small portions for dense products.
46: Test strips missing for three compartment sink. Replacement required.
Additional Comments
Establishment is exceptionally clean and organized.
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips