13: 1200-23-01-.03(3)(b)1. Grilled chicken stored mixed with raw chicken in drawer cold holding unit under hot top. Embargoed 2 pounds of cooked and raw chicken mixed together.
31: 1200-23-01-.03(5)(a)5. Queso cooling on table in rear of kitchen at room temperature. Queso temping 91°F. PIC explained queso had been cooling for 30 minutes. Not an approved cooling method. Foods must be cooled in a cooler, freezer, ice bath etc.
36: 1200-23-01-.05(5)(k) Insect activity present in storage shed rear of facility.
37: 1200-23-01-.03(3)(b)1. Cooler leaking condensation onto covered foods in multiple areas of walk in cooler.
37: 1200-23-01-.03(3)(b)1. Foods stored on floor of storage shed in rear of facility.
37: 1200-23-01-.03(3)(b)1. Multiple foods left uncovered in reach in coolers and freezers. Foods kept in cold storage must be covered to help prevent contamination.
47: 1200-23-01-.04(6)(a)1.(iii) Gaskets to drawers under hot top dirty.
54: 1200-23-01-.06(3)(e) Employee keys stored on cutting board. Personal items must be properly stowed away from food contact surfaces.
54: 1200-23-01-.06(3)(e) Opened employee food stored open near menus at servers stand.
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
OUT
13 Food separated and protected
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
