13: Container of Raw beef stored over container of peppers and cabbage
14: Drink machine ice dispenser has pink slime. Please wash rinse and sanitize.
26: Unlabeled bottle of pine-sol.
34: No thermometer in cold holding table.
35: Unlabeled container of sugar, shredded beef,Bacon
41: Styrofoam cup stored in seasoning container. Only a scoop with a handle can be placed in food and handle can not touch food.
45: Big cutting board across from fryers is stained and has too many grooves. Purple cutting board has too many grooves and is stained. Please replace.
52: Right dumpster sliding door is open. Please keep close.
53: Grease build up on back splatter wall. Ceiling tiles are stained. Light shields are missing over a few lights in kitchen.
Additional Comments
Cooling Method: The cooling process does not start until food reaches 135 degrees F. Once food reaches 135 degrees F, you have 2 hours to get food to 70 degrees F. If food does not reach 70 degrees F within 2 hours, you must reheat food to 165 degrees f or discard food. Then you will start the cooling process over if you choose to reheat food. Once food reaches 70 degrees F ,then you have 4 hours to get to 41 degrees F. A probe thermometer must be used in order to cool down food properly.
I recommend doing an ice bath as soon as food is removed from heating source. I recommend doing smaller portions and using metal pans when cooling.
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
IN
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
IN
19 Proper hot holding temperatures
Compliant
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
IN
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
