8: 1200-23-01-.05(2)(e)1.(i) Raw salmon thawing in handwashing sink in prep line. Corrective Action, person in charge moved the salmon and made sink accessible.
11: 1200-23-01-.03(1) Can of peaches stored on rack is damaged with metal touching metal. Corrective Action, person in charge discarded can.
14: 1200-23-01-.04(6)(a)1. Low temperature dishwasher reading 0 ppm for chlorine. Corrective Action, use 3 compartment sink until it is fixed and reading at least 50 ppm. A work order will be put in and there will be a follow up.
20: 1200-23-01-.03(5)(a)6. Prep cooler 1 temp at 50 F. Sliced tomatoes temp at 57 F, roast beef temp at 57 F ham temp at 57 F and cooked mushrooms temp at 50 F. Prep cooler 1 is not working. Corrective Action, embargo all tcs foods; 20 lbs. Also, person in charge will put in a work order. There will be a follow up.
20: 1200-23-01-.03(5)(a)6. Prep cooler 3 does not have a thermometer. Salmon on top of prep cooler 3 temp at 50 F. Corrective Action, embargo 5 lbs.
26: 1200-23-01-.07(1) Blue liquid chemical spray bottle stored in kitchen area was not labeled. Also, a yellow liquid chemical bottle stored on rack in the back kitchen area was not labeled. Corrective Action, person in charge discarded bottles.
33: 1200-23-01-.03(5)(a)3. Salmon thawing in sink without water running over it.
34: 1200-23-01-.04(2)(d)9. No thermometer in small prep cooler.
43: 1200-23-01-.04(9)(c)1. Single use sauce cups stored on prep table were not stored upside down.
47: 1200-23-01-.04(6)(a)1.(iii) The inside of the ic machine has excessive rust build up.
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
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
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
IN
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
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
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
43 Single-use/single-service articles; properly stored, used