20: Garnish line cooler observed to be set at 47 F with pico (49 F) and diced tomatoes (49 F) not held at 41 F or below. Items were placed in cooler at 12 PM. ; Corrective Action: adjusted line cooler temperature, placed items on ice for rapid cooling. A follow-up inspection will be conducted regarding cooler’s ability to maintain cold holding temperatures.
21: Observed several vaccuum sealed brisket bags lacking date mark; Corrective Action: embargoed 15 lbs
27: HACCP records not maintained or kept for duration of 6 months. Establishment is missing cooking, reheating, cooling, calibration, and training logs. Corrective Action: discussed filling out logs with person in charge as well as approved time and temperature controls. A follow-up inspection will be conducted to confirm establishment is adhering to plan.
37: Observed employee water bottle stored on top of rear prep table
Additional Comments
A follow-up inspection regarding upkeep of HACCP logs and garnish line cooler's cold holding capacity will occur within 10 days' time.
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
37 Contamination prevented during food preparation, storage and display
