19: See temp log. Rice sitting in pan on stove topmwith no heat on was cooked at 10am. Temped 84 F. Cos by pic discarding 10 lbs.
21: Large pan of soup containing beef in ric was prepared sometime over the weekend according to pic, but not exactly sure what day or time. No date marking was present. Cos by discarding 20 lbs and discussing date marking.
22: See food temps. Cheese mix and pork mix prepped 5 hours prior to inspection sitting out on prep surface with no time records available. Environmentalist discussed using a time policy during previous inspection and owner agreed to utilize. Cos by discarding 5 lbs of each mix.
33: Raw beef in pan of water on floor thawing temped 35 F.
41: Knife stored between prep cooler lids
Additional Comments
Will return for follow-up inspection within 10 days to ensure priority violations are corrected.
Ensure most recent inspection is posted.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
8 Handwashing sinks properly supplied and adequate
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
Observations
OUT
22 Time as a public health control: procedures and records
COS
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