20: 1200-23-01-.03(5)(a)6. Raw chicken thawed out in stagnant water in triple sink temping 70°F. PIC said raw chicken had been thawing in sink since this morning. PIC embargoed 30 pounds of raw chicken.
31: 1200-23-01-.03(5)(a)5. Ground beef left out to cool at room temperature for majority of routine inspection. Cooked TCS not immediately served must be placed in cooler to begin 6 hour cooling process.
33: 1200-23-01-.03(5)(a)3. Numerous raw animal products thawing in stagnant water in sinks, buckets etc. Frozen foods must be cooked frozen, thawed in a cold holding unit, or thawed out under running water.
36: 1200-23-01-.05(5)(k) Backdoor left open for entire inspection. Doors and entrances must be closed to prevent pest from entering facility.
37: 1200-23-01-.03(3)(b)1. Chips stored in BRUTE trash can placed near handwashing within splash radius. Stored foods must be covered/protected to help prevent product contamination.
37: 1200-23-01-.03(3)(b)1. Multiple foods left uncovered in reach in cooler of lowboy unit. Foods held in cold storage must be covered to help prevent contamination.
42: 1200-23-01-.04(9)(c)1. Dishes on drying rack stored wet nested. Dishes must be laid out to air dry before consolidating to prevent microbial growth.
47: 1200-23-01-.04(6)(a)1.(iii) Racks in walk in cooler dirty.
52: 1200-23-01-.05(5) Numerous empty boxes/garbage bags stored at rear of facility.
53: 1200-23-01-.06(4) Broken floor tiles in walk in cooler.
54: 1200-23-01-.06(3)(c) Light bulb uncovered in walk in cooler.
54: 1200-23-01-.06(3)(e) Numerous employee drinks stored near foods to be served in food prep area. Employee personal items must be properly stowed and not stored on or near food contact surfaces or foods intended to be served to customers.
Additional Comments
No comments
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
NO
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
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
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
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
