20: 1200-23-01-.03(5)(a)6. Tomatoes that was sliced 7am in Reach In Cooler at 48f. Time now is 2:26pm. Corrective action, embargoed 2lbs. These tomatoes were above the fill line. The tomatoes in the bottom of the pan was reading 40f. PIC was told to stay within the fill line.
21: 1200-23-01-.03(5)(a)7. Chicken that was cooked yesterday around 10am in Reach In Cooler was not date marked. Corrective action, 24 hours date marking was explained to PIC and PIC date marked chicken
26: 1200-23-01-.07(1) Chemical in white spray bottle under 3 compartment sink was not labeled. Corrective action, PIC labeled spray bottle.
34: 1200-23-01-.04(2)(d)9. There was no thermometer in low boy freezer
34: 1200-23-01-.04(2)(d)9. There was no thermometer in #2 Reach In Cooler
43: 1200-23-01-.04(9)(c)1. Paper plates stored on prep table in the front area was not upside down
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
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
NA
22 Time as a public health control: procedures and records
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
43 Single-use/single-service articles; properly stored, used