4: Employee eating in prep area ( CA) Train to eat in designated area
19: Cook meatballs on steam table reading at 129 F. Place there from the warmer box at 11:00 AM. Must be at 135 F or above ( CA) reheat to 167
19: White beans in warner box reading at 85F. Being there at 11:00 AM. ( CA) reheated to 171 F
26: Have two unlabeled chemicals on the drain board of the three compartment sink. One with a light yellow liquid and a blue liquid ( CA) person in charge labeled them
34: 1200-23-01-.04(2)(d)9. No visible thermometer in Upright Frigidaire in stock area
34: 1200-23-01-.04(2)(d)9. Thermometer in the Frigidaire freezer near walk in cooler thermometer is not working. Reading at 50 F but the food is frozen
34: 1200-23-01-.04(2)(d)9. Have an oven thermometer in GE freezer in prep area
36: 1200-23-01-.05(5)(o) Outer opening at the back door to stock area. Weather strip damage
37: Bottle of water with seal broken in GE refrigerator in prep area. The water bottle is not full
37: 1200-23-01-.03(3)(b)1. Box of potatoes on the floor in side area
37: Raw meat the a milk kart on the floor in walk in cooler. Must be off the floor
47: 1200-23-01-.04(6)(a)1.(iii) Excessive build up on blade of can opener in prep araa.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive build up inside of microwave
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
Cooling is done by letting it sit out and than placing it in walk in cooler. I talk them about using swallow pans to use and ice bath. No cooling issue during the inspection
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
