20: Multiple cold temperatures out of temperature range in prep well and in walk in unit. Manager is not sure why food is not holding properly. Maintain cold food at 41F or below. Check temperatures in one hour and verify cold holding at 41 or br,ow or discard food as a precaution.
33: Chicken thawing on prep counter (still frozen). Manager stated chicken is thawing at room telp because prior employees forgot to place in walk in to thaw overnight.
Thaw food under cold running water, in microwave, in refrigerator or as part of the cooking process
Food was placed in walk in for proper temperature control.
53: Eliminate standing water from floor at food prep area. This appears to be caused by overflowing or misplaced drain pan under oven.
Additional Comments
Foodborne illness reported alleging tuna salad sandwich. Discussed preparation wirh manager today. Approx 25 tuna sandwiches prepared daily with no other reports per manager. No ill employees reported. Tuna salad at 47F today. Discussed proper food temperatures with manager. Additional follow up will be conducted regarding temperature control. Observed proper handwashing and glove use today. Manager demonstrated proper food safety knowledge.
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
NA
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
NA
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
53 Physical facilities installed, maintained, and clean
