8: 1200-23-01-.05(2)(e)1.(i) Hand washing sink near salad cooler and hand washing sink near reach-in cooler 1 have utensils stored within them. Corrective Action: Person in charge trained staff and removed the obstructions.
11: 1200-23-01-.03(1) Can of tomatoes with excessively dented hermetic seal observed with good cans on dry storage rack. Corrective Action: Person in charge voluntarily embargoed 5 lbs.
12: 1200-23-01-.03(4)(b)8.(i) Establishment has shell stock tags dating back only to March 2023. Corrective Action: Person in charge asked vendor to mail establishment previous tags.
14: 1200-23-01-.04(6)(a)1. High-temperature dishwasher final rinse max temperature at 158F after 5 tries. Corrective Action: Person in charge put in a work order to have dishwasher serviced. Establishment used 3 compartment sink to wash, rinse, and sanitize dishes until machine has been fixed.
20: 1200-23-01-.03(5)(a)6. Chive sour cream in prep cooler 4 at 45F. Cooked spinach and chickpea on salad cooler at 46F. Corrective Action: Person in charge created an ice bath for products.
21: 1200-23-01-.03(5)(a)7. Milk in servery cooler opened yesterday evening does not have a date mark label. Corrective Action: Person in charge labeled the jug.
22: 1200-23-01-.03(5)(a)9.(i)(I) Cheesecake, potato tortilla, cooked potatoes, sheep cheese, and eggplant caponata on time control do not have a Time as a Public Health Control policy. Corrective Action: Person in charge created a policy for items.
34: 1200-23-01-.04(2)(d)9. Thermometer in servery cooler is broken.
35: 1200-23-01-.03(5)(a)7. No label observed on saran-wrapped cranberries in dry storage.
37: 1200-23-01-.03(3)(b)1. Observed employee drink on prep table. Employee inhaler stored next to dry storage goods.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive black substance observed on ice machine condenser.
50: 1200-23-01-.05(4)(c) Observed leak at sanitize compartment of 3 compartment sink
Additional Comments
A 10-day follow-up is required to ensure high-temperature dishwasher sanitizing temperature of 160F or above.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
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
COSRepeat
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
COSRepeat
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
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
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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
