11: Several dented cans stored amongst sound cans. Cos by pic placing cans in newly created area for dented cans.
19: Sausage in pan in hot box temps less than 135F. Pic stated food was previously in steam well then panned placed in hot box later. Cos by embargoing less than 1 lb, discussed using lid on steam well pans to maintain food at 135F or higher.
20: All tcs foods not cooling in make line pc temp 45 or higher. Ambient temp of pc on Thermapen reads 47F. Cos by pic relocating some foods to other coolers and using ice on others; pic said would call for service.
33: Raw fish in zip lock bags thawing in standing water in 3 comp sink. Discussed using cool running water when thawing in sink.
37: Employee Monster drink stored directly beside and above food for customers in makeline pc
42: Table mounted can opener stored touching inside wall of trash can; trash can had been placed directly under can table mount and can opener was stored on mount afterwards. Pic removed can opener, relocated trash can. Advised pic to wash rinse sanitize can opener.
46: No cl or Qa test strips available, establishment uses both chemicals. Provided operator with some of each.
53: Black mold present on wall behind dish machine. Mold has been treated but is black stain still present. Pic said wall being renovated within next month.
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
COS
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
COS
Observations
OUT
20 Proper cold holding temperatures
COS
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
