20: 1200-23-01-.03(5)(a)6. Several TCS foods are not properly cold holding on prep line and in walk in cooler. See temperature chart. Management has temperature logs that were taken from walk in at approx 9:15am this morning indicating walk in good temperatures were within range, however the ambient temperature of walk in unit during inspection is 50F. Both HamCo and Facility thermometers were calibrated during inspection.
Several food items were discarded today and maintenence arrived during inspection to conduct repairs. Discontinue storing TCS food in walk in cooler until it is able to maintain 41F or below.
34: Thermometer is not present in prep cooler on cookline that is holding TCS food at 54F. Obtain thermometer in unit and check on a routine basis to ensure proper cold holding.
47: Build up observed inside ice machine. Clean and sanitize on a more routine basis. Note no ice contamination observed.
53: Broken floor tiles observed in kitchen near walk in unit. Replace broken tiles.
54: 1200-23-01-.06(3)(d) Ventilation filter is missing above grill. Replace filter for proper ventilation.
Additional Comments
Facility is currently under a risk control plan. Temperature logs reviewed today with manager. This plan will be revised to increase temperatures taken to every four hours instead of daily.
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
