17: 1200-23-01-.03(4(c) Mashed potatoes reheated for hot holding on steam table at 86*F. Products not commercially processed must be re-heated to 165*F/15 seconds then hot held at 135*F or above. Product was re-heated at time of inspection.
20: 1200-23-01-.03(5)(a)6. TCS foods in walk in cooler holding between 45*F-46*F. Must be held at 41*F or below. Have unit serviced as needed to properly hold TCS foods.
21: 1200-23-01-.03(5)(a)7. Some items requiring datemarking, not properly datemarked. Proper disposition of datemarked items not provided. TCS, ready-to-eat foods, held longer than 24 hrs must be used by (1 day open/prep+ 6 days) or discarded.
31: 1200-23-01-.03(5)(a)5. Freezer unit by office holding at 30*F. Must be 0*F or below. Products were soft to the touch.
45: 1200-23-01-.04(1) Lids in poor repair on low boy unit on cookline. Exposed insulation noted. Door gaskets in poor repair on freezer unit.
49: 1200-23-01-.05(2) No backflow device provided for attached hose bib at prep sink.
54: 1200-23-01-.06(3)(e) Designated areas not utilized for personal employee beverages. Must store employee beverages in a manner that does not contaminate or come into contact with food,food contact surfaces, single service items, clean dishes or linens.
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
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
OUT
17 Proper reheating procedures for hot holding
COS
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
