2: Two PICs unaware of reportable symptoms and diagnoses. Cos by discussing each, will email employee health fact sheet. Advised that health policy was in haccp plan.
6: Observed employee load dirty dishes into dish machine then unload clean dishes without washing hands. Cos by pic having employee wash hands, discussed good hand washing practices.
14: High temp dish machine reaches 154F after multiple runs, confirmed calibration using establishment’s thermometer along side Dishtemp. Cos by pic calling for service on dish machine, using 3 comp to wash rinse and sanitize.
20: Chopped salad mix containing lettuce stored in salad pc temps 45F. Pic stated it was prepped yesterday and stored in pc over night. Pan was filled beyondnfill line and did not have portion missing from it, had not been used for prep. Cos by embargoing 5 lbs of lettuce. All cold tcs foods must be held at 41F or less.
42: Several plate stacks stored on line unprotected with food contact side exposed, not inverted. Discussed inverting plates with pic.
53: Section of floor missing in walk in freezer. Pic stated it has been reported for repair.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COS
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
OUT
6 Hands clean and properly washed
COS
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
IN
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
COSRepeat
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
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
IN
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean