17: 1200-23-01-.03(4(c) PIC states he places baked beans and mac and cheese from coolers straight to steam well. Item’s currently on steam well on at 114 F at about 1 hour per PIC. CA: discussed proper reheating procedures with PIC, placed items into oven to heat up to at least 165F prior to returning to steam well.
26: 1200-23-01-.07(2)(a) Observed bug spary and windex stored with bottled drinks behind front counter. CA: removed chemicals to proper storage.
33: 1200-23-01-.03(5)(a)3. Observed frozen container of mac and cheese thawing in open air on drain board.
35: 1200-23-01-.03(5)(a)7. Observed several unlabeled large container of whitw powder stored in kitchen.
36: 1200-23-01-.05(5)(k) Back door in kitchen not properly protected from outside, observed crack in door as well as missing door knob.
41: 1200-23-01-.04(6)(b)1.iv Observed handle of scoop stored down in ice machine.
43: 1200-23-01-.04(9)(c)1. Observed several stacks of single is togo boxes stored upwards unprotected.
57: 1200-32-01-.03(1) No smoking not available on front door.
Additional Comments
Menafaheem90@gmail.com
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
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
OUT
17 Proper reheating procedures for hot holding
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used