6: Employee at omelette station washed gloved hands. CA retrained on proper hand washing and glove use
11: Dented cans of country sausage gravy stored on shelves with good cans. CA embargoed 2 cans
13: Raw shell eggs in open carton stored on storage reach in cooler shelf above raw tomatoes in storage room. CA explained proper food storage and had moved
14: 0ppm chlorine at dishmachine, chlorine sanitizer container under dishwasher is empty. CA explained that employee must use triple sink to wash, rinse, and sanitize until replacement arrives
20: Raw pooled cracked shell eggs at 54F sitting at room temperature in large container. Employee stated eggs were cracked at 6:30am, temperature taken at 7:20am. CA explained that pooled eggs need to be on ice under temperature control or placed on time policy, had placed on ice
20: Commercially cooked bagged potatoes at 83F being thawed in standing water in triple sink. Employee stated potatoes were placed to thaw in last 10 min and upon inspector arrival, employee placed in freezer. CA explained proper thawing and cooling procedures and employee decided to go ahead and cook potatoes
37: Black trash bags are being used to cover trays of baked goods in main prep kitchen
47: Bottom of storage freezer is dirty with spilled blueberry juice
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
OUT
6 Hands clean and properly washed
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display