6: Employee observed handling clean dishes after loading dirty dishes without washing hands. CA: employee washed hands, and proper handwashing discussed.
19: Cooked sweet potatoes in steam well 3 reading 117 degrees. CA: steam well turned on, and all foods held reheated.
19: Mac and cheese on line steamwell 1 reading 93 degrees. CA: reheated.
21: Milk in three-door Reach in cooler with unknown open date. CA: embargo.
26: Unlabeled chemical spray bottle containing a blue liquid stored next tea machine at server station. CA: labeled.
26: Unlabeled chemical spray bottle containing a red liquid stored under sink at dish pit. CA: labeled.
26: Clean dishes stored under wall mounted soap dispenser at fry hand sink. CA: dishes properly stored.
35: 2 unlabeled ingredient containers containing white powders on dry storage rack.
37: Employee drink in bottle with screw top cap stored on top of tea machine.
37: Employee food stored in salad Preptable-cooler.
37: Ice scoops and paddle stored on top of dirty ice machine.
39: Sanitizer bucket below 100ppm at line hand sink.
43: Cases of single service cups stored on floor in basement storage.
52: Dumpster lids open at waste collection area.
Additional Comments
PURPOSE: responded to a complaint concerning possible foodborne illness after eating chicken tenders stated to have been served raw.
AREAS OBSERVED: full routine inspection of establishment performed.
OBSERVATIONS: PIC states that chicken tenders are fried to a minimum temp of 165 degrees. The food is then cooled and stored, and fried a second time for service. PIC further states that only 6 tenders are put into a fry basket at one time, and cooked approximately 4 to 5min. No observation of raw chicken tenders on site.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
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
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
