8: Hand sink in the kitchen blocked by a prep table with pastries. COS by immediately moving.
20: Observed deli corned beef sitting out on the prep counter, employee stated it sits there until an order takes place, beef temped 70°f COS by pic discarding
Observed precooked sausage patties, whole and cut, both temping 52°f, pic stated they were put in the ric at shortly after 11am when breakfast ended. Asked pic if they were put in after hot holding and oic stated the sausage was removed from the ric around 8am and left sitting out on the counter out of temp untill placed in the ric. COS discarded and discussed proper cold holding procedures and discussed implementing a time policy.
Observed half n half sitting in the counter in a carafe at 52°f, not on ice and no tphc in place COS by discarding
This item has been marked out on 2 consecutive ocations and a revocation warning letter will be requested.
36: Observed the back door cracked and multiple flies flying around the kitchen and dining room
37: Prep table near the hot boxes has containers of strawberries and employees personal items stored together. Observed pasties siting on the prep table that was blocking the hand sink, pastries extremely close to hand sink and 3 comp.
43: Observed serval bags of Single-use cups and lids stores outside on top of the chest freezer.
Additional Comments
Item 20 has been noted on two consecutive inspections, a revocation warning letter will be requested. I will email pic all fact sheets and a food safety plan. I left my card with the pic and let them know i am available to answer questions and/or help with a tphc or fsp.
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
COS
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
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
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
