20: Raw chicken in chicken reach-in cooler held at 51 F — person in charge states they have been in and out of cooler since 11 am; Corrective Action: embargoed
20: Pico held in nacho expo cooler at 51 F, buttermilk ranch held in catering line cooler at 71 F — person in charge unable to verify how long product was left out of temperature control; Corrective Action: embargoed
20: Chicken breast (51 F) and raw beef (49 F) in under grill cooler held at temperatures exceeding 41 F— person in charge states they were pulled from walk-in cooler at 11 AM (current time is 2:30 M); Corrective Action: placed on ice for rapid cooling
37: Observed employee drink stored in walk-in cooler on top of customer product
41: Observed handle of scoop immersed in bulk flour container
50: Observed water leaking from waste pipe onto rim of mop sink reservoir — which is then overflowing onto floor of mop room
53: Observed excessive debris accumulation in intake vents in walk-in cooler and ice machine
53: Observed ice build-up and condensation accumulating in chicken reach-in cooler
54: Hood system currently out of order — person in charge states hoods have been down for 3 days, work order has bern put in. Hoodz maintenance company services hoods, was last present on 7/18/24
Additional Comments
Numerous cold holding violations in kitchen due to hood malfunctioning. A follow-up inspection will be conducted to ensure hood system has been fixed so that TCS foods can be held at or below 41 F in kitchen. TCS foods to be held in coolers with assistance of ice until hood is repaired (tomorrow, 8/7/24).
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
NA
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
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
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used