20: Turkey ham subs at 49F in pass thru cooler, stated to be temp at 38F on haccp report, pan not sticker to be identified on tphc
CA moved to colder cooler and discard any leftover at the end of lunch period
21: Deli slice turkey ham, dated 2/24/23, stored in Reach-In Cooler.
CA re date pan with pul for freezer date 4/10
22: Turkey ham chef salads, at 47F-49F, Blue sticker on serving line and same chef salads temping 49-50F in pass thru cooler yet not listed on TPHC log. Pass thru cooler is reading 50F on the inside thermometer. CA, all leftover deli turkey ham sub that are grad and go and chef salad must be discarded and pass thru cooler must read 41F or below before storing any tcs items inside.
53: Ceiling tiles and vents dirty in kitchen and fan guards dirty in Walk-In Cooler
Additional Comments
Chef salad at about 9am temp 36F and turkey ham at about 8:55am temp 34F according to the haccp thermometer log system. Items must be used or discarded in 4hrs by 1pm
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
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
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
53 Physical facilities installed, maintained, and clean
