19: Cooked onion and tomato mixture in skillet stored on counter temped 79F. Embargoed 1 lb and discussed keeping tcs foods at 41F or less or 135F or higher.
20: All tcs food not thawing in wic temps 45F or higher. Wic initially temped 50F on thermapen and installed exterior thermometer. Rechecked 15 minutes later with both thermometers reading 45F. Checked some time later and had same readings. Advised pic to use ice to cool and maintain tcs foods at 41F or less and call service tech. Many foods were placed in wic to thaw at some point during the day. Advised pic to either refreeze or use ice.
20: All tcs foods not currently cooling in makeline pc temp 47F or higher. Pc display thermometer reads 37F, ambient temp on Thermapen reads 47F after several minutes. Pic stated foods were placed in pc within past 4 hours after being pulled from wic; advised pic to use ice to further cool and maintain at 41F or less.
20: Pan of shell eggs stored unattended on counter across from grill.
Additional Comments
Prep cooler and wic not temping 41F or less. Advised pic to call for service immediately and to use ice to cool and maintain tcs foods in them at 41F or less.
Verified Thermapen calibration by filling cup 2/3 ice and 1/3 water and checking temp. Reading of 33F was achieved on mine and pic's electronic probe thermometer.
I will return for a follow up inspection within 10 days.
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
