20: Cooked egg, sliced tomatoes, lettuce, spinach, Cooked chicken and mozzarella cold held above 41° in open top prep cooler vegetables. See temperature log. Corrective action- Cooked chicken, cooked eggs, and mozzarella cheese placed in open top prep cooler at 11:30 am embargoed 3 lbs. all other foods just placed in cooler 1hour ago placed on ice for rapid cooling. Open top prep cooler can not be used for tcs foods until repaired and keeping foods at or below 41°. Recheck of cooler within 10 days.
55: Current permit not posted.
56: Most recent inspection report not posted.
57: “No Smoking” signs or the international “No Smoking” symbol are not conspicuously posted at every entrance.
Additional Comments
Complaint Answered: received 5/8, answered 5/9 Complaint/purpose: complainant stated that they were at at the establishment and had a tuna sub sandwich where they fell ill with diarrhea, nausea and vomiting approximately 19 hours after eating. No other complaints reported. Observations: vegetable open top prep cooler is reading 48°, all tcs foods(lettuce, tomato, spinach)in cooler above the recommended food safe temperature range. Tuna stored in meat open top prep cooler in the safe food temperature range at 41°. Tuna in Reach in cooler back in safe food range. No chemical storage isdues, handwashing issues or pests observed. Conclusion: open top prep cooler that holds vegetables running above temperature that are deemed to be safe tcs foods.
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
