8: No hot water at any of the hand sinks
Corrective Action: issued a 24 hour notice
Corrective Action: follow-up inspection is required
19: Chicken that has been in the hot box for 2 hours temped at 124F
Corrective Action: reheated chicken to 165F for hot holding
20: Prep cooler 3 ambient temperature is 50F
TCS food has been in the cooler for 2 hours; this food was moved to the walk in cooler
Corrective Action: follow up inspection is needed
20: Buttermilk ranch left out on counter at 66F. Corrective Action: disposed by person in charge. Trained in what makes a TCS food and the cold holding requirements of buttermilk ranch. Follow up required to ensure proper cold holding or time policy put in place within compliance,
39: Red sani bucket <100 ppm Qa
43: Observed pizza boxes stored on the floor in the dry storage area
43: To-go foil containers in dry storage are not inverted
50: Observed a waste water leak under the hand sink near the dry storage area
Additional Comments
24 hour notice issued for the hot water at the hand sinks
Monica Green
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used