14: 1200-23-01-.04(6)(a)1. High temp dishmachine is temping at 150F after three attempts. In addition, the sanitizer dispenser at the 3 compartment sink is not consistently dispensing adequate QA sanitizer causing sani buckets to lack appropriate sanitizer concentration. Manager contacted autochlor for immediate service. Refill sani buckets with adequate sanitizer until repairs are made to dispenser. Properly sanitize dishes in an alternate method until dishmachine is repaired.
19: 1200-23-01-.03(5)(a)6. Shredded chicken is holding in metro unit at 83F, and in steam table at 83F. Manager stated it was taken from metro unit (holding) and placed in steam table approx 1/2 ago. chicken was reheated to 165F for proper hot holding. Other items in metro unit were hot holding at proper temperatures. Potentially hazardous food must be held at 135F.
41: Knife stored above prep line on “clean” magnet observed with food debris. Ensure knives are cleaned and sanitized prior to placing in clean area for use.
42: 1200-23-01-.04(9)(c)1. Discontinue “wet nesting” dishes on storage racks. Properly air dry dishes prior to storage.
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
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
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
