6: Observed employee handle raw lamb with gloves then proceeded to prep RTE foods without washing hands first and wear gloves when touching actual food. CA: train
7: Observed employee garnish potatoes without gloves using barehands. CA: train and embargo
20: Sliced tomatoes and lettuce in vegetable prep cooler reading 50F. PIC states the tomatoes are left at room temp before being cut then placed on open top cooler. CA: place over ice and close top to bring down to 41F.
22: Feta cheese and cooked puff rice on time policy but PIC does not have a written time policy. Also puff rice is not time stamped. CA: train PIC to create TPHC with specific foods that are followed and post on site.
30: NY Strip cooked 9/13 vacuum sealed. PIC states is vacuum sealed on site but no HACCP plan.
37: Personal water bottle stored inside prep cooler besides couscous and open sauces.
41: Spatula stored in stagnant room temp water near grill.
42: Clean pans and ramekins stored facing up and puddling water.
42: Observed employee drying plates with the same rag.
Additional Comments
No comments
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
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
30 Variance obtained for specialized processing methods
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled