1: 1200-23-01-.02(1)(b) Pic unfamiliar with correct sanitizer set up at 3 sink.
14: 1200-23-01-.04(6)(a)1. Dish machine reading 0 ppm. Sani buckets and 3 sink reading 0 ppm. Triple sink is meant to be set up with quatenary ammonia, but the establishment is out of QT ammonia and has chlorine hooked up instead. The system is not pulling chlorine correctly resulting in sanitizer buckets at 0ppm.
23: 1200-23-01-.03(6)(c) Items on menu that are served under minimum required coom temp are not labeled or indicated by the food item.
31: 1200-23-01-.03(5)(a)5. Onion rings cooked and held at room temp through lunch service. Cooked vegetables should be held at 135F or above, properly cooled and held at 41F or below, or using time in leiu of temperature control. Reviewed tilt policy with PIC.
31: 1200-23-01-.03(5)(a)5. Pasta cooling in walkin in deep comtainer. Product was still in cooling time frame. Removed amd placed on an ice bath. Large amounts of food should be cooled in small batches or using ice baths.
39: 1200-23-01-.03(3)(d)4. Wiping towels stored on the ground in dry storage area. Clean towels should ne stored off of the ground.
41: 1200-23-01-.04(6)(b)1.iv Tongs on pickel breading station stored in room tempmstanding water. Utensils should be stored dry, in water 135F or above, under running water, or in product.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
IN
21 Proper date marking and disposition
Compliant
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
31 Proper cooling methods used; adequate equipment for temperature control
