2: 1200-23-01-.02(2)(a)2. Person in charge was unable to properly review the signs and symptoms of illness that would restrict employees from working, only mentioned diarrhea, vomitting and covid. Person in charge was unable to properly review the diagnosed illness that would require reporting, only mentioned Hepatitis. There were no job aids to refer to. CA: provided a EHP in English and Spanish, discussed the information on written policy and reviewed diagnosed illnesses.
20: 1200-23-01-.03(5)(a)6. Lettuce in salad reach in cooler reading 44F and sliced tomatoes in same reach in cooler reading 44F, no Time as a public health control policy availble and the correct time of the product was not marked. Server opened a new lettuce bag and pour the new on top of the old product and did not rotate the product and person in charge just changed the time on the tomatoes CA: Both sliced tomatoes and cut leafy greens must be @ 41F or below or time can be used as a control with a written policy. Also discussed the rotation of the products with first in first out or discarding the old and changing the pans completely every 4 hours.
27: 1200-23-01-.08(1)(d)3. Reviewed several of the log forms and information was missing. Also asked for required training documentation and the person in charge was unable to provide. According to log form documentation product is being bagged and sealed at less than 135F. CA extensively reviewed the required documentation and the reviewed the Haccp plan requirements with the person in charge.
34: 1200-23-01-.04(2)(d)9. Missing thermometer in reach in salad cooler at expo line. Reach in cooler reading 44F, TCS foods on reach in cooler at 44F. Food product must be @ 41F or below.
37: 1200-23-01-.03(3)(b)1. Employee drink cup with lid stored and food items on prep table in back prep area.
45: 1200-23-01-.04(1) Lining shelving units in Walk in freezer with cardboard.
49: 1200-23-01-.05(2) Water leaking from bell of vacuum breaker at mop sink with hose attached.
54: 1200-23-01-.06(3)(e) Employee jackets and purses stored on single serve items in prep area and by drink station.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COS
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
COSRepeat
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
COS
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
