14: Ice machine has build-up grime inside the ice machine. Person in charge stated that the machine is cleaned ever 3 month by a different company. Corrective Action: person in charge will clean the ice machine out.
19: Cooked potatoes skins cooked reading at 131F. Corrective Action: recooked potatoes to 165F.
20: Cooked eggs in reach-in cooler reading at 49F. Person in charge stated it was prep less than 4 hours ago. Corrective Action: person in charge placed eggs back in walk-in cooler.
20: Cooked noodles and cole slaw in walk-in cooler reading at 47F and 56F date mark stated they were both made the day 15th. Corrective Action: person in charge embargoed both products total amount 4 Ibs.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in reach-in cooler 1 main line
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth not in use on prep table on main line
41: 1200-23-01-.04(6)(b)1.iv In-use spula storage on food contact surface.
45: 1200-23-01-.04(1) Utensil store with handle side down in dish area.
47: 1200-23-01-.04(6)(a)1.(iii) Can opener has Build-up grime.
Additional Comments
Within the next 10 days
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
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
OUT
20 Proper cold holding temperatures
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
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
34 Thermometers provided and accurate
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used