20: 1200-23-01-.03(5)(a)6. Two reach in coolers near prep bar holding TCS foods 45-49°F. TCS foods were moved to walk in cooler capable of holding TCS foods at 41°F and below. TCS foods in cold storage must be held at 41°F or below. PIC placed Do Not Use signs on 2 reach in coolers temping warm in prep area.
26: 1200-23-01-.07(2)(b) Sani buckets 200+ CL ppm. CL used as sanitizer must be around 50ppm. Recommend rinsing sanitizer buckets out before re use. Demonstrated rinsing sani bucket and made fresh CL sanitizer solution between 50-100ppm.
26: 1200-23-01-.07(2)(b) Triple sink QA 500+ppm. QA must be around 200ppm for proper sanitizer level. PIC will use CL dishwasher (50-100ppm) until QA sanitizer dispenser is repaired.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive ice build up in walk in freezer and multiple reach in freezers.
47: 1200-23-01-.04(6)(a)1.(iii) Multiple reach in coolers dirty with food debris.
53: 1200-23-01-.06(5)(b)1. Walk in freezer floor dirty.
Additional Comments
2 reach in coolers in prep area holding TCS foods above 41°F. TCS foods moved to walk in cooler capable of holding 41°F and below. PIC put Do Not Use sign on reach in coolers in prep area. Triple sink QA 500+. Triple sink must not be used until QA dispenser is repaired and sanitizing at 200 QA ppm. CL sani buckets 200+ppm. CL buckets should be rinsed between uses. CL used as sanitizer must be between 50-100ppm.
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
NO
18 Proper cooling time and temperature
Compliant
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
IN
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
