11: Observed 2 cans of tomatoes with severe dents in the seams , a permit revocation warning letter will be requested due to this item been repeated on the two most recent routine inspections
18: Laasagna was on prep table not under temp control ,was 91 °, op cut into smaller portions and placed them on cookie pan and placed in chest freezer at 2 clock it was temped at 82°,advised op to reheat it to 165 °then cooled from 135°to70° withen 2 hours , then to 41 °or less withen 4 hours
19: Italian sausage on steam table was 118°,op confirmed that it was reheated on stove top before putting on steam table , corrected by discard it
20: Raw chicken in grilled drawer was 47° observe the grilled drawer was unplugged and op plugged in and temperature began to decrease . Rechecked temp and it was 42°.
55: The permit was posted near the kitchen area it was not visible to public ,explained to op that the permit should be easily viewable to customers
56: Inspection report was not posted , explained to op that the report should be easily viewable 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
OUT
11 Food in good condition, safe, and unadulterated
COSRepeat
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
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
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
