8: Observed hand sink at the bar missing soap and paper towels, asked pic what they use and pic pointed to a cloth towel COS discussed proper handwashing and pic sent an employee to the store to buy soap and paper towels, arrived and restocked the sink within the time i finished the routine.
13: Observed an open container of raw chicken stored directly above open containers of cooked ground beef, cooked steak, and cut vegetables intended to be served raw. COS discussed proper storage heiarchy of food, pic rearaged shelves - ready to eat foods also discarded due to date amrking issue (see violation 21)
21: Observed small containers (7lbs total) of cooked ground beef, cooked steak, and cut veggies in the bottom of the makeline cooler without date - pic stated it was made saturday. Also observed one large container of cooked beans (10lbs) and 3 large containers of Cooked pork (30lbs total) in walkin cooler all without dates -pic stated all 4 iteams where made Saturday COS ready-to-eat items made in Saturday were emargoed, discussed proper date marking.
37: Employee speaker stored along side food.
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
COS
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
