13: 1200-23-01-.03(3)(b)1. Raw shell eggs stored above ready-to-eat foods in reach-in fridge. CA: eggs were moved to bottom shelf
14: 1200-23-01-.04(6)(a)1. Low temp dishmachine @ 10 ppm chlorine. CA: will conduct a follow-up within 10 days to check low temp dishmachine. Advised PIC to use 3 compartment sink to sanitize dishes after using low temp dishmachine, in the meantime.
19: 1200-23-01-.03(5)(a)6. Hamburger @ 125 and hotdogs @ 126 F. CA: embargoed 2#
26: 1200-23-01-.07(2)(a) Oxi clean chemical spray stored above sanitize compartment of 3 compartment sink, and bottle of peroxide disinfectant sitting on washboard of 3 compartment sink . CA: chemicals were removed
37: 1200-23-01-.03(3)(b)1. Open can of soda stored above prep table
43: 1200-23-01-.04(9)(c)1. Stack of single use aluminum pans stored to close to hand sink, splashed water on them.
53: 1200-23-01-.06(5)(b)1. Floors dirty under low temp dishmachine
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
OUT
13 Food separated and protected
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
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
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
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
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean