18: Cooling on meat loaf in walk in cooler reading at 80 F. Being cooling over 2 hours. ( CA) trained on cooling. Once the temperature reach 135 F you have two hours to get it to 70 F and another 4 hours to get it to 41 F or below. Meatloaf was reheated to 165 F and place on an ice bath to cool
21: Chili in walk in cooler has date of 3/11. ( CA ) embargo and train on date mark 3 lbs
26: Chemical spray bottle stored by can opener and film wrap ( CA) chemical removed
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer
47: 1200-23-01-.04(6)(a)1.(iii) Blade of can opener drity
53: 1200-23-01-.06(5)(b)1. Grease build up on floor under equipment on cook line
53: 1200-23-01-.06(5)(b)1. Wall dirty behind cook line with build up of grease
53: 1200-23-01-.06(5)(a) Hole in ceiling above three compartment sink
55: Current permit not posted
56: Last inspection not posted
57: Last inspection report not posted
Additional Comments
No comments
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
IN
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
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
34 Thermometers provided and accurate
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
