20: Diced tomatoes in prep cooler at 49°, tarboola salad at 54°F placed in cooler 1.5 hrs ago. Prep cooler at 45°. Corrective action - Person In Charge placed tcs foods in chest freezer for rapid cooling. Cooler can not be used for temperature controlled foods. Recheck of cooler will occur in 10 days.
20: Back Reach in cooler Norlake is reading 45°. Tcs foods- sour cream, terboola salad, milk, raw chicken -all reading above 41°F. Corrective action - all raw foods placed in cooler this morning at 11am moved to back Reach in cooler, all other coooked and tcs foods stored in Reach in cooler embargoed. 10lbs. Cooler can not be used for tcs foods until repaired and reading 41° F or under. Recheck of cooler will occur within 10 days.
33: Raw fish thawing in vacuum sealed packages in Reach in cooler frigidaire
43: Single service napkins stored on floor under beverage cooler
45: Soda station is rusted and bad buildup of syrup behind drink spouts
45: Shelves in Reach in coolers are heavily rusted and no longer easily cleanable .
47: Excessive Buildup of food and grease on sides of cook equipment and coolers/ freezers throughout kitchen and prep areas.
53: Excessive buildup of grease and food debris under cookline
53: Ceiling throughout kitchen have several brown water stains and a heavy buildup of dust.
54: Light not operational in women’s restroom
Additional Comments
Coolers will be rechecked within 10 days.
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
