20: Walk in cooler 2 not holding potentially hazardous food at 41 degrees. CA: food moved to either Walk in freezer or Walk in cooler 3, and operator notified not to use the cooler until proper temps can be maintained.
20: Potentially hazardous food at expo cold well not 41 degrees or below - Food temps listed. CA: food moved to Walk in cooler, and operator notified not to use the unit unless proper temps can be maintained.
20: Multiple cold holding foods on Preptable-cooler 1 & 2 out of temp - Food temps listed. CA: all potentially hazardous food moved to Walk in cooler, and proper cold holding discussed.
20: Drawer cooler 2 not holding potentially hazardous food at 41 degrees or lower. CA: all food moved to Walk in cooler if in cooler for less than 4 hours, and embargoed for food in cooler in excess of 4 hours - Food temps listed.
26: Chemical spray bottle labeled mold and mildew remover stored above cases of soda syrup in basement fountain storage. CA: chemical properly stored.
37: Case of single service cutlery stored on the floor in upstairs kitchen.
37: Case of single service containers stored on the floor in basement storage.
41: Knives stored with blade under the cutting board on Preptable-cooler 1.
42: Dirty utensils stored with clean utensils on prep room wall magnet, and on drying rack in dish pit.
49: Water pipe leaking near the front of basement storage.
54: Light shielf missing in Walk in cooler.
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
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold 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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
54 Adequate ventilation and lighting; designated areas used