6: Employee observed switching task and touching personal items then putting on new gloves with out properly washing hands/c.a spoke with person in charge about training
7: Observed employee bare handing lettuce in prep area/c.a spoke with employee about using gloves
19: Chicken tenders in hot box at 130/c.a spoke with person in charge About proper hot holding or putting chicken tenders on tphc policy
20: Hard boiled eggs in 2 door cooler 2 at 50f/ c.a spoke with manger about cooling issues
20: Salad at 48f in 2door cooler/c.a spoke with person in charge about adding to tphc policy and proper temps
21: Lettuce in bag not properly dated when opened/c.a spoke with person in charge about dating all tcs products
22: No tphc logs filled out at all in location
26: Chemicals stored about food service clear wrap in chemical closet/c.a spoke with manager asked to move
37: Apples stored on the floor in main serving area
37: Lettuce stored in plastic grocery bag and not nsfbag
37: Personal cup stored on top of food in reach in freezer
39: Wet wiping cloth stored on prep table in kitchen area
43: Single service items stored on the floor near hand sink
49: Sink not draining in employee restroom
51: Toilet completely missing toilet top and door is missing self closure.
Additional Comments
Location has been given 24hrs to have enough cooling space at location to maintain foods at 41f or below - per dale krisle
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
OUT
6 Hands clean and properly washed
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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
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
