7: Employee touch precook chicken in the walk in cooler when he tried to explained date marking to me ( CA) trainedand embargo part that was touch
8: No paper towels at hand sink in back area near three compartment sink ( CA) had employee to place some there
8: No soap at hand sink near cook line ( CA) PIC place some there
20: Raw eggs sitting ot at room temperature reading at 62 F. Employee was frying chicken and not using at the time. ( CA) trained to place back in refrigeration until he need it
22: Not following there written policy for there TPHC. Nomsheet to indicate the food nor time.cook potatoes on steam table that supposed to be on TPHC reading at 125F. (CA) trained and embargo
34: 1200-23-01-.04(2)(d)9. Probe thermometer battery is died and they do not have another one
37: 1200-23-01-.03(3)(b)1. Bag of carrots on floorin walk in cooler
37: 1200-23-01-.03(3)(b)1. Container of cut potatoes on floor in walk in cooler
37: 1200-23-01-.03(3)(b)1. Bottle water with seal broken and not full stored near three compartment sink
41: 1200-23-01-.04(6)(b)1.iv Handle of scoop touching ice in ice bin
42: 1200-23-01-.04(9)(c)1. Stainless container stored on top of each other while weton table near hand sink
47: 1200-23-01-.04(6)(a)1.(iii) Cart with seasons in front of cooking equipment is extremely dirty
47: 1200-23-01-.04(6)(a)1.(iii) Can opener blade is extremely dirty with build up on it
47: 1200-23-01-.04(6)(a)1.(iii) Ice machine has extremely dirty residue on surface inside
53: 1200-23-01-.06(4) Several missing light cover in prep area
Additional Comments
Follow up with in ten days
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
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
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
34 Thermometers provided and accurate
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
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
