20: 1200-23-01-.03(5)(a)6. Salsas on prep bar holding 49-50°F upon inspector arrival. Salsa was moved to a heavy ice bath placed on cart until prep bar is repaired and able to hold TCS foods at 41°F or below. Reach in cooler behind prep bar holding TCS foods 44-46°F. Asked PIC to move all TCS foods from reach in cooler to a cold holding unit capable of holding TCS foods at 41°F or below. TCS foods must be held at 41°F or below.
26: 1200-23-01-.07(2)(a) Chemicals stored in bottles with no lid and unlabeled. Chemicals must be stored in a labeled container with lid or nozzle to help prevent spills.
34: Thermometers in reach in cooler by prep bar broken and unreadable.
37: 1200-23-01-.03(3)(b)1. Sugar stored on establishmnet floor near bleach bottles.
42: 1200-23-01-.04(9)(c)1. Dishes stored wetnested, dishes must be stored dry to help prevent microbial growth.
45: 1200-23-01-.04(1) Ice machine panel in poor repair.
45: 1200-23-01-.04(1) Reach in cooler near prep bar handles in poor repair.
53: 1200-23-01-.06(5)(b)1. Walls dirty around rear chemical area, ice machine.
Additional Comments
Prep bar holding salsa 49-50°F, reach in cooler near prep bar holding TCS foods 44-45°F. Multiple chemicals stored in unlabeled uncovered bottles. Chemicals must be stored in a labeled container and have a lid to prevent spills.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
