13: 1200-23-01-.03(3)(b)1. Container of raw chicken stored container of cooked beans and container of spicy pork in lowboy cooler 1. Corrective Action: Proper vertical storage of raw and ready-to-eat food was explained to employees, and employees reorganized cooler.
14: 1200-23-01-.04(6)(a)1. Container of diluted chlorine sanitizer is reading at above 400ppm chlorine. Corrective Action: PIC diluted chlorine to 100ppm.
19: 1200-23-01-.03(5)(a)6. Refried beans on warmer at 113F, Rice on warmer at 119F, Fresh pork on warmer at 120F. All food was cooked 4 hours ago at 10am. Corrective Action: PIC Embargoed 15lbs and cooked new batches.
33: 1200-23-01-.03(5)(a)3. Frozen raw chicken and frozen raw beef thawing at room temperature.
36: 1200-23-01-.05(5)(k) Windows and door are cracked with no fly mesh.
37: 1200-23-01-.03(3)(b)1. Containers of thawing pork and chicken stored directly on the floor
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
