7: Observed employee place slider buns on top of tray of rabbit rolls with bare hands; Corrective Action: trained, discussed wearing gloves when handling ready to eat foods
18: Cream sauce prepped at 1-2 PM day of inspection sitting in i e bath beside grill top at 61 F, time of inspection is 5:30 PM; Corrective Action: placed in ice bath in walk-in cooler for rapid cooling
19: Observed cooked pork in steam table holding at 124 F; Corrective Action: embargoed, discussed reheating to 165 F when foods dip below hot holding tempratures of 135 F
20: Observed tomatoes (48 F) and blanched broccoli (50 F) held in ice bath in out of order cooler at temperatures exceeding 41 F. Product was placed at 4 PM. Corrective Action: fully immersed in ice, work order put in for cooler
30: Observed reduced oxygen packaging, cook chill process without variance
53: Excessive ice build-up in freezer
Additional Comments
A follow-up will be conducted regarding maintenance of out of order line cooler.
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot 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
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
30 Variance obtained for specialized processing methods
Observations
OUT
53 Physical facilities installed, maintained, and clean