1: 1200-23-01-.02(1)(a) Present employee does not demonstrate proper food handlers knowledge, “manager” only available via phone. CA: discussed with PIC (on phone) importance of anyone working food unit must be knowledgeable of basic food prep.
8: 1200-23-01-.05(2)(e)1.(i) Observed raw chicken (bagged) thawing in hand sink.
11: 1200-23-01-.03(1) Observed severly dent can of hummus stored with wholesome cans on prep cooler. CA: embargoed
19: 1200-23-01-.03(5)(a)6. Cooked gyro meat (80F) in container in front of gyro cooker not holding at proper temp. CA: embargoed.
19: 1200-23-01-.03(5)(a)6. Rice in rice cooker (128F) not holding at proper temp. CA: discussed proper hot holding temps with cook, reheated on flat top to at least 165F; turn cooker on.
20: 1200-23-01-.03(5)(a)6. Prep cooler not holding tcs product: diced tomatoes (56F) and raw chicken (54F) at proper temp. CA: embargoed product, discussed proper cold holding temps with cook (and PIC on phone)
33: 1200-23-01-.03(5)(a)3. Observed raw chicken thawing(open air) in hand sink.
34: 1200-23-01-.04(2)(d)9. No visible working thermometer in reach in cooler
46: 1200-23-01-.04(5)(a) Not QA test strips available.
57: 1200-32-01-.03(1) No smoking sign not available on truck entrance or near propane tanks.
Additional Comments
Meshailiskander@gmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
OUT
11 Food in good condition, safe, and unadulterated
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
34 Thermometers provided and accurate
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips