13: Raw beef stored over Cooked chicken and Ready to eat vegetables in Reach in cooler. Corrective action- trained and moved
20: Reach in cooler reading 50°. Raw beef in Reach in cooler at 51° for 3 hours and Cooked chicken at 49° cooked 3hours ago and placed in Reach in cooler. Corrective action- tcs foods placed in Reach in cooler today cooled rapidly with ice. Reach in cooler was turned to a warmer temperature. Person In Charge Reach in cooler down and at end of inspection was reading 47°. Tcs foods should not be stored in cooler until reading 41°or below. Recheck of cooler within 10 days.
20: Sour cream on prep table at 72°F. Corrective action- embargoed 6 lbs
45: Non food grade grocery bags are being used to store meat, fruits and breads in freezer and truck.
50: Active Water drainage form ac unit into wash basin of 3 compartment sink.
55: Current permit not posted
57: “No Smoking” signs or the international “No Smoking” symbol are not conspicuously posted at every entrance.
Additional Comments
10 day notice: establishment has 10 days to install condensation pipe and direct flow of AC unit to nearest floor drain.
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
IN
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used