11: Observed canned olives with denting compromising integrity of seal stored with usable canned goods; Corrective Action: removed olives, discussed separation of damaged product from usable product
13: Observed raw chicken stored with open containers of deli meat; Corrective Action: rotated product, discussed proper vertical storage with person in charge
13: Observed raw bacon stored on top of slider buns; Corrective Action: rotated product, discussed proper vertical storage with person in charge
19: Observed chicken tenders (105 F) and hamburger patties (110 F) held in proofer below 135 F. Person in charge states maintenance order has been put in for door of proofer; Corrective Action: reheated burgers, tenders to 165 F
20: Turkey deli slices (58 F) and tuna salad (58 F) held on ice on front line at temperatures exceeding 41 F. Person in charge states they were placed for lunch service at 10 AM; Corrective Action: immersed fully in ice bath to reduce temperatures. Discussed holding items on time policy in future due to inadequate cold holding equipment.
21: Chicken wings with prep date of 3/27 held in reach-in cooler; Corrective Action: embargoed
21: Cooked Rice with expiration date of 5/2/24 held in reach-in cooler—today’s date is 5/6/24; Corrective Action: embargoed
37: Personal drink in cup without lid stored on prep table
37: Employee food (to-go container of mac and cheese) stored with customer product in reach-in cooler
47: Build-up accumulating around nozzles of juice dispenser
53: Excessive dust build-up on ceiling tiles, intake vent in front of grill area
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
