4: Numerouse cups sitting with food and above food contact areas in the kitchen. Counted 6 cups .Employees drink of under armor sitting in a pan in a make cooler bwith sauce/marrinade
20: Drawer under the griddle top all meat products were out of temperature. I door was left open for a period of time. Threw away approximately 15 pounds of food. See the information and comments
26: Spray bottle not labled as to contents and stored. Next to tea pitchers
Additional Comments
C00491@chilis.com Discussed implementing a Risk Control Plan(RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to assist with developing the RCP.
Items cold holding and toxic items have been found on two consecuitve inspection, a third time and the permit could be revoked.
Six ribeyes, 10 10 ounce steaks, 13 6 ounce steaks, 3 anchoo salmon steaks, 11 garlic shrimp bags, quarter pan of fajita shrimp, six bags of shredded meat and full pan of burger bites approx 15 lbs of product thrown away.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
Repeat
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
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
