14: 1200-23-01-.04(6)(a)1. Sanitizer buckets and sanitizer coming out of the three compartment sink are measuring 0ppm sanitizer. Sanitizer used is the lactic acid “Sink and Surface” sanitizer. Repair dispenser so it dispenses proper sanitizer. Note: sanitizer was properly set up at end of inspection.
20: Several items in kitchen are holding TCS foods above 41F. The ambient temperature of the walk in unit is 46F. Maintenence was contacted during inspection and will service tomorrow morning. There is a large ice block that may be contributing to temperature issues on the condenser. This will be removed immediately and ambient temperature will be monitored to ensure proper cold holding. The hot dogs on the prep line were “double panned” which may have contributed to temperature issue. They were discarded.
26: 1200-23-01-.07(1) Sanitizer dispenser at three compartment sink is labeled as water. The dispenser is hooked up to the lactic acid “sink and surface” sanitizer. This was corrected during inspection and the sanitizer was properly labeled. Ensure all toxics are properly labeled to prevent contamination.
37: Several items in walk in cooler are observed uncovered (pizza sauce, chicken). The block of ice on the condenser is dripping on top of several lids. Although no specific contamination observed, these foods were discarded as a precaution. Keep food covered to prevent contamination.
42: Wet dishes stacked and food debris observed on bowls that were stacked in clean area. Discontinue stacking wet dishes and allow them to air dry. Also ensure proper cleaning and sanitizing prior to placing in clean area.
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
