7: Observed employee handling ready to eat foods with bare hands. CA: trained employee.
13: Raw chicken stored above cooked chicken in reach in cooler 2. CA: moved raw chicken to lower shelf.
13: Raw chicken stored above open gallon of milk, raw beef steaks, and raw fish in reach in cooler 1. CA: moved chicken below other raw foods. Moved milk to shelves with other ready to eat foods.
20: Two gallons of milk stored in reach in cooler 3. Reach in cooler 3 is broken and the ambient air temperature of the cooler is above 41F. Milk was inside cooler over night. CA: embargoed 8 lbs of milk. Establishment has 24 hours to replace the broken cooler or permit will be revoked.
20: Second door of reach in cooler 1 is not properly sealing. Ambient air temperature was 46F. All TCS products in cooler temped at 41-43F during inspection. CA: Establishment has 24 hours to repair or replace cooler or permit will be revoked.
31: Cooked foods are being cooled at room temperature for up to two hours without the temperature being monitored. Items are then placed in cooler, but it is not guaranteed items are below 70F within first two hours of cooling.
34: No visible thermometer in prep cooler 1.
34: No visible thermometer in lowboy cooler.
34: No visible thermometers in chest freezers.
37: Employee phone stored on cutting board.
37: Boxes of raw green peppers and corn stored directly on the floor in dry storage.
45: Reach in cooler 3 is broken and does not have a working thermometer. Cooler is not keeping TCS foods below 41F.
45: Standing water inside reach in cooler 1.
46: No chlorine test strips available during inspection.
53: Exposed ceiling in dry storage area.
Additional Comments
Establishment has 24 hours to provide two additional refrigerators/coolers or repair the two inoperable coolers (reach in cooler with glass doors and reach in cooler storing raw vegetables) or permit will be revoked.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean