14: Observed dish machine that is down for maintenance currently in use; Corrective Action: sign placed on machine stating it is “out of order”, employees to use adjacent three compartment sink or high temp machine until maintenance is completed.
21: Observed rice pudding and mango custard stored in display cooler without date marked. Person in charge unable to verify date at which items were prepped; Corrective Action: discussed 24 hour date marking with person in charge, labelled items accordingly
22: Observed fish held on hot line without time tag at 109 F; Corrective Action: embargoed, discussed tagging protocol with person in charge
22: Observed sour cream with time tag for 3/26 placed on item, sour cream has been held in refrigeration for duratIon of tag placement; Corrective Action: discussed when and how time tags will be used with person in charge
Several other items have time tags placed instead of date marks while placed in cold holding. Discussed difference between date and time marking with person in charge.
22: Observed fruit held on time policy from previous breakfast service stored in 2 door reach-in cooler; Corrective Action: embargoed fruit, discussed disposition of food after 4 hours with person in charge
37: Observed employee food stored above chicken prepped for customers In warmer
42: Observed wet nesting of dishes in clean dish area
43: Observed coffee filters stored uncovered in cookie/coffee station
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
Observations
OUT
22 Time as a public health control: procedures and records
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
