14: Observed a severely stained cutting board at the prep table with deep grooves.
Observed pink residue on the in use ice machine in the hallway.
21: Items (chopped chicken, pot of stew) in the walk-in cooler are not properly date marked with the discard date. The discard date is 7 days from the prep date.
34: No thermometer present in the prep cooler.
35: Observed an unlabeled container of seasoning above the two compartment sink.
Observed two large unlabeled containers of food in the storage area, bottom shelf.
37: Observed containers of food stored directly on the floor of the walk-in freezer.
42: Observed improperly stored pans above the Southbend oven.
45: The microwave on top of the Victory Cooler needs to be cleaned. Brown residue on the blade of the can opener - not in use.
Ice machine in the kitchen area (side of Southbend oven) is not working. Southbend oven is not working.
52: Observed the dumpster gate open and cardboard boxes present in the dumpster area.
55: Fees are due for the permit. Permit expired 6/30/2019. Additional details provided on a separate 216 form.
Additional Comments
Provided safe food donation brochure. Due to priority violations, a follow-up is scheduled. The permit expired 6/30/2019. Payment is due to get the permit up-to-date. Additionsl details provided on a separate 216 form.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
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
35 Food properly labeled; original container, required records available
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
