11: Severely dented can on storage rack. Spoke with PIC about send back items that are not to spec upon delivery.
14: Dish machine registered 140 degrees on 3 consecutive runs. Eco lab contacted for maintenance. PIC set up 3 comp sink to sanitized dishes until machine can be fixed.
19: Items in warmer temped 122-130. COS by placing TCS items in steamer to reheat to 165.
20: TCS items in salad WIC temped 42-45 degrees by glass door.
20: Chicken, ribs, lima beans, and other TCS items were pulled from WIC and left out in preparation to reheat. Items on rack temped 55-70 degrees. All items on rack embargoed. Educated PIC on proper cold holding temps for TCS items.
37: Vent in meat cooler had built up dust debris and is blowing directly over uncovered TCS items.
39: Soiled wiping cloth stored on prep counter. Store all wiping cloths in sanitizer buckets when not in use.
53: Water is pooling on the floor in the dish pit area and is being tracked throughout the kitchen.
53: Ceiling tile missing in salad prep station with vents and ducts exposed.
53: Juice from raw chicken and steak products is pooling on the floor in the meat cooler. Juices are being tracked through the kitchen from the WIC.
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
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
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
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean