19: 1200-23-01-.03(5)(a)6. Chicken Sandwich on food line at 86F, PIC states they are TPHC policy but food items on food line do not have identifications or time stamps. Corrective action: Discussed with PIC proper TPHC policy procedures. A follow-up will be conducted within 10 days.
20: Several Salads in refrigerator at 53F, and several turkey sandwiches at 57F. Person in charge states they are on tphc policy but food items do not have identification of when they were prepared and Person in charge did not know that items have to be discarded after 4 hours. Corrective Action: discussed with Person in charge tphc policy and they said they would start implementing policy and items will be discarded after the 4 hours.
22: Kitchen staff is not logging time for foods under tphc policy , food is not being identified. Corrective Action: discussed tphc policy with Person in charge in kitchen and principal.
33: Chicken being thawed in 3 compartment sink in standing water
37: Pizza in pans in two door freezer are not covered.
47: Freezer has heavy ice build up.
49: Fresh water leak from 3 compartment sink
56: Most recent inspection report is not posted
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display