8: No paper towels at front line middle hand sink. CA: resupplied.
11: Severely damaged cans in dry storage. CA: cans separated.
13: Raw shrimp stored next to ready to eat leafy greens. CA: greens properly stored.
14: High-temperature dish washer is reading 154 degrees. CA: 3-compartment sink set up and reading 700ppm S&S, and PIC advised not to use the machine until repairs have been made.
19: Food in sreamwell 2 reading below 135 degrees. CA: all items heated to 165 degrees or above.
20: Multiple cooling unit not holding food at 41 degrees or lower. CA: items exchanged with cold replacements, and PIC advised that cooling units must be able to hold food in temp during all hours of operation.
20: Multiple TCS food on and in Preptable-cooler 1 not reading 41 degrees or below. CA: items taken to cooler.
34: Multiple thermometers missing or broken throughout the front line.
35: Unlabeled ingredient bin containing a white powder under the back prep table.
37: Multiple drinks in a cup with a lid on prep surfaces on the front line.
37: Cases of cheesecake stored on the floor in Walk in freezer.
39: Wet cloth on the base of the slicer in back prep area.
51: No covered trashcan in female employee restroom.
53: Excessive water pooling on the floor in the back prep area.
53: Walk in cooler 1 leaking condensation.
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
OUT
8 Handwashing sinks properly supplied and adequate
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
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
