2: No employee health policy available ; Corrective Action: policy was provided
14: Observed 0 ppm sanitizer solution in primary dish machine, replaced sanitizer and still observed 0 ppm; Corrective Action: a work order was put in, a follow-up will be conducted regarding dish machine. Establishment is to use three compartment sink as primary dish washing area until repaired.
19: Observed meatballs in tomato sauce held in steam table at 120 F, removed pan to see no water in steam table; Corrective Action: added water to steam table, reheated sauce and meat to 165 F
19: Observed tomato sauce held at 110 F on flat top, was placed at 1 PM; Corrective Action: reheated to 165 F
21: Observed quart container of roasted veggies with disposition date of 11/21/23 held in reach-in cooler; Corrective Action: embargoed 1 lbs
33: Observed chicken thawing at room temp
35: Observed pans of white unlabeled spices in front area
37: Observed employee drink storedon shelf with bread
39: Observed 0 ppm in sanitizer bucket
41: Observeds knives stored in crevice between line coolers
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
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
NO
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
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
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display