14: 1200-23-01-.04(6)(a)1. Sani buckets and three compartment sink are filled with solution that is measuring 0ppm quat ammonia. This was corrected during inspection. The sanitizer is dispensing properly at the 3 compartment sink, however it takes a few seconds to have the line primed and actually dispense. Use test strips to monitor sanitizer solution routinely and educate staff on process to ensure proper dispense.
19: 1200-23-01-.03(5)(a)6. Several foods held in CVAP holding units are not holding at proper temperature. Hot foods that are potentially hazardous must be held at 135F or above. Food items were reheated for proper hot holding (prepared less than 4 hours ago).
26: 1200-23-01-.07(1) Three spray bottles containing chemicals are observed as unlabeled throughout the kitchen. Manager stated they just obtained new spray bottles are are awaiting labels. Properly label all toxics to prevent contamination.
37: 1200-23-01-.03(3)(b)1. Bottle of juice observed stored in ice bin that is used to serve ice for consumption. Store bottles in separate bin to prevent contamination. Ice in area was discarded as a precaution by manager
41: 1200-23-01-.04(6)(b)1.iv Cup in barbecue sauce does not have handle for scooping. Additionally, some scoops in dry storage bins are lacking a handle. Use scoops with handle to prevent contamination.
45: 1200-23-01-.04(1) Gaskets on CVAP unit are in poor repair. Repair or replace gaskets.
47: 1200-23-01-.04(6)(a)1.(iii) Food debris/accumulation observed on can opener blade. Clean and sanitize on a more routine basis.
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
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
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
OUT
26 Toxic substances properly identified, stored, used
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
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
