8: Water pressure on at hand sink in dishroom is low
Ca will adjust water pressure
8: Hand sink not accessible on cookline
Ca will move the prep cooler to create room to get to hand sink
8: Hand sink in server area is not easily accessible
Ca will move table
13: Raw fish stored above cooked potatoes and macaroni and cheese in walk in cooler
Ca moved raw fish below ready to eat foods
18: Chicken wings at 47F in walk in cooler. They were par cooked on 5-6-24. They did not cool down properly.
Ca Must cool down from 135F to 70F within 2 hours. Then from 70F to 41F or below within 4 hours. Total of 6 hours.
Threw away approximately 20lbs
20: Mozzarella at 44F on prep cooler
Must be at 41F or below
Ca Placed in freezer to cool down
37: Food stored on the floor in walk in cooler
53: Wall is dirty behind cookline
53: Floor dirty under equipment
Additional Comments
Trash on ground around dumpster. Thedumpster is shared by the businesses in the strip mall.
Must place handwashing signs at all handsinks in the kitchen
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
13 Food separated and protected
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
OUT
18 Proper cooling time and temperature
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
