19: Cooked chicken and steak sitting out on prep table across from grill unattened out of temp 94°F. Nit stated the cooked chicken and steak had been sitting out about 2 hours and it is not on tphc policy. Discussed that the cooked chicken and steak must be hot held at minimum of 135°F, cooled down to 41°F, or placed on tphc. Nit stated that they are only going to cooked food to order. Embargoed cooked chicken and steak.
20: Eggs out of shell sitting in a measuring cup in front of the grill and not on tphc out of temp 64°F. Embargoed eggs. Discussed eggs need to stay in temp or be placed on tphc policy.
22: Tapioca pearls were time stamped however no policy was available. Nit stated this is the only thing they are using on tphc. Discussed they must have a written policy. A warning letter will be requested due to this priority item violation being noted on 2 consecutive inspection reports in a row.
31: Cooked chicken in wic covered with plastic wrap cooling 2 hours at 70°F. Discussed not covering chicken until cooled down. Chicken broth sitting out at 129°F not actively being cooled. Pic placed broth in wif to cool down quickly. Cooling wand was damaged about 1 week ago, however a new one was ordered.
37: Rice soaking under dishes drying not covered.
37: Tea out front with no lid on top.
Additional Comments
Provided applicable fact sheets to operator regarding observed priority item violations. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
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
IN
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
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Repeat
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display