6: 1200-23-01-.02(3)(a) Observed employee washing his hands in triple sink after entering kitchen from outside. Corrective Action: Person in charge corrected employee; employee washed hands in hand washing sink.
18: Refried beans and rice in closed plastic container walk-in cooler cooked 4 hours ago at 131F. Corrective Action: Employee rehreated beans to 165F and cooled beans to 70F within 2 hours. Proper methods discussed.
20: 1200-23-01-.03(5)(a)6. Chicken wings in white bag on prep table near stove at 67F. Corrective Action: Employee immediately put wings in cooler for rapid cooling.
20: 1200-23-01-.03(5)(a)6. Raw chicken on prep table for 1.5 hours at 56F. Corrective Action: Employee moved to walk-in cooler for immediate cooling.
37: 1200-23-01-.03(3)(b)1. Employee drink stored on active prep station
Additional Comments
Follow-up is required to verify cooling procedures for rice and beans.
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
COS
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
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