7: 1200-23-01-.03(3)(a)1.(ii) Employee was observed handling cooked chicken and burger that will be served to the public with bare hand. Corrective action, embargoed 2lbs. Also, proper handling of ready to eat food was explained to employee.
20: 1200-23-01-.03(5)(a)6. Cooked suasage in pizza cooler at 67f. Corrective action, embargoed 10lbs. Pizza oven is right beside this cooler and this might be the reason TCS food is not In temperature. Sausage is the only TCS food in this cooler.
26: 1200-23-01-.07(1) Unlabled chemical in white spray bottle stored under tabe in front of walk in cooler. Corrective action, person in charge labeled spray bottle.
37: 1200-23-01-.03(3)(b)1. Boxes of cheese stored directly on the floor in walk in freezer
47: 1200-23-01-.04(6)(a)1.(iii) Excessive brown stains and dust on ceiling tiles around the kitchen
50: 1200-23-01-.05(4)(c) Water leaking from dump sink is leaking on the floor in the back area and causing stagnant water.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
