8: The cold water handle at the hand sink in dish area does not turn on the cold water. The employee has to reach below the sink to turn the cold water on
Corrective Action: PIC will put in a work order
Corrective Action: a follow up will be done within 10 days
19: Chicken soup and red meat sauce in hot box are at 118F and 120F
Corrective Action: PIC reheated foods to 165F for hot holding at 135F
21: Observed pans of ribs in Walk-in Cooler that were made 24 hours ago without andate label
Corrective Action: PIC labeled ribs
22: Time as a Public Health Control policy is available on site but is not being recorded using a time log like the policy states
Corrective Action: PIC recorded the chicken on Time as a Public Health Control on time log
26: Observed chemicals being stored above and next to the white to-go boxes at front food line
34: Thermometer needed in Walk-in Cooler
37: Observed several pots of spinach uncovered sitting on the ground in Walk-in Cooler and near fromt service line
37: Personal water bottle stored on food prep table next to hand sink
42: Wet nesting observed on clean dishes
53: Gasket on Low Boy Cooler door is detached from door
53: The Walk-in Cooler door does not seal tightly
55:
56:
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
OUT
8 Handwashing sinks properly supplied and adequate
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
NO
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean