17: Mashed potatoes taken out of the fridge and set on the counter for unknown amount of time—embargoed 2 lbs of mashed potatoes. Educated staff on correct reheating procedures.
18: Gravy colling at room temperature in covered containers—temping 100-110 F after more than two hours. Embargoed 5 lbs of gravy. Educated staff on correct cooling procedures.
20: Hot dogs at 49 F in cooler. Embargoed 1 lb.
21: Several TCS foods not correctly date marked. Sliced deli meat must be date marked.
22: Not recording time for lettuce and tomatoes held at room temperature. Reviewed procedures for using Time as a Public Health Control.
45: Multiple cracked and chipped plastic food containers.
52: Trash around the dumpster. Dumpster on grass and gravel—shoild be on pavement or asphalt.
54: Employee’s personal items on shelves with food, utensils and single service items.
Additional Comments
Complaint: person ate 6/21/23 and got ill. Person ate a hamburger with grilled onions, carrots and a tea. Consultation: PIC stated no employees have reported any illnesses or symptoms recently. All foods in question holding at the proper temperatures. Triple sink set up properly with 50 ppm chlorine.
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
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
