14: Dish machine registered 149-150 on three consecutive runs. Eco lab rep contacted for maintenance. PIC set up sanitizer compartment of 3 comp sink to sanitize all dishs until dish machine is able to heat plate surfaces to 160 or above for proper sanitization.
17: Chicken reheated for hot holding to 107. Provided education on taking cooking temps after food has been removed from cooking surface to ensure temps are accurate. Employee voluntarily embargoed chicken and started with fresh batch.
19: Green bean casserole in warmer by fryer temped 129. PIC moved item to steamer to reheat to 165. PIC will monitor food temps in warmer to ensure unit is working properly.
20: Sauce for mexican rice left on counter temped 76 during inspection. Item embargoed.
20: Raw fish in WIC for raw animal products temped 44-45. PIC stated fish was prepped yesterday and has not been out of WIC today. Fish put on ice bath to rapidly cool.
39: Wet, soiled wiping cloth stored on food prep table. Store all wiping cloths in sanitizer to prevent contamination.
47: Buildup of food debris and dust on shelves in dry storage area and in WIC for raw animal products. Recommend regular cleaning to prevent contamination.
53: Juice from raw animal products pooled on floor of WIC, paint peeling from ceiling tiles and vents.
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Repeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Repeat
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
39 Wiping cloths; properly used and stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean