1: PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection.
11: Multiple severely dented cans stored on can rack. Severely dented cans may promote Botulism growth if inner product is exposed. Severly dented cans must be separated from non dented cans and either traded in for credit from supplier or be disposed of.
19: Hot well in food prep area holding TCS foods 110°-115°F. TCS foods being hot held must be 135°F or above. PIC removed all TCS foods from hot well and instructed kitchen staff not to use broken hot well until repaired.
21: Multiple prepped/cooked TCS foods not dated marked in numerous reach in/ walk in coolers. TCS foods that are cooked,prepped,removed from original packaging and held overnight must be date marked with a maximum of 7 day shelf life. PIC corrected date marking violation on site.
31: Cooked burgers (showing wax), chicken tenders stored in containers to cool at room temperature near food prep area. Not an approved cooling method. Cooked TCS foods must be cooled in a cold holding unit, ice bath, etc. TCS foods in containers were 85°F, and cooked around noon per PIC. PIC placed TCS foods being cooled at room temperature in reach in cooler to help accomplish cooling procedure (70° or below within first two hours from 135°F).
37: Bagged potatoes stored on floor in dry storage area. Foods must be stored up off the floor to help prevent product contamination.
46: Test strips soiled at CL dishwasher.
54: Employee drinks stored near foods in multiple reach in cooler. Personal items must be properly stowed away from foods intended for customer consumption.
Additional Comments
See violations 1,11,19,21
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
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
