14: Multiple ramekins, 4 or more, had dried food residue on the containers. The ramekins were stored in the clean area for use. Ramekins were taken abck for ware washing.
19: Pork sausage 122F and small sausage link 105F on dining plates inside alto sham holding in danger zone. Stuart discarded.
20: Salsa and tarter sauce Holding at 45F. Stuart volunteered to discarded and called work order in for cooler.
21: Quiche made on sunday, 7/21, on Tuesday 7/23 there is not a date.
Corn beef hash was placed in a plastic bag labeled with Tuesday. The bag does not have a written date, only the day of the week. Stuart stated the date is the date the product is to be used by. Later, Other products diced cooked chicken and corn beef hash was in a bag labeled with Monday, no date. Stuart stated this is when the bag was prepped and to be used within 7 days.
Need to be consistent, this can be corrected by writting a date on the bag. The bag is formatted with a prep and use by date, this feature is not being utilized.
Two pams of cooked meatloag in WIC made on sunday 7/21 no date marking.
Repeat violation, will receive warning revocation letter.
Additional Comments
Mimis_138@mimiscafe.com
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
IN
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
COS
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
OUT
21 Proper date marking and disposition
Repeat
Observations
NO
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