8: Garde mager prep station hand sink lacks splash guard - 2-compartment prep sink, being used to prep kale and grapes, within splash radius of hand sink.
CA: maintenance installed splash guard.
8: Cook line hand sink paper towel dispenser not supplying paper towels.
CA: repaired by maintenance, and now supplying paper towels.
10: Raw shell eggs - reading 44°F - and package of goat cheese - reading 48°F - in delivery order at Walk in cooler 1 received from vendor.
CA: food moved to Walk in cooler, and PIC notified that received food temperatures must be checked and refused if not 41°F or below.
13: Raw shrimp in top left drawer of saute Preptable-cooler stored behind quinoa and yogurt sauce, and above squash sauce and fresh pasta on cook line.
CA: unit properly arranged.
21: Cambro marked goat cheeses dated 09/27 observed in server Reach in cooler.
CA: embargo.
37: Scoop handles touching ingredients in bin at side prep, and in bin at dry storage.
55: Permit not posted conspicuously.
Additional Comments
Discussed proper storage of Sanitizer buckets - 2 stored on prep surfaces (one on general prep station prep table, and one at pastry prep table).
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
OUT
10 Food received at proper temperature
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display