8: Hand sink across from grill had no single service towels. Cos by pic having employee restock.
19: Sausage gravy in steam well temped 108F. Cos by pic reheating in pan on grill to 165F before hot holding
20: Diced ham, sliced ham, and sliced tomatoes in makeline pc. Pic stated they were pulled from large ric over 4 hrs ago. All tcs food temps in ric and ambient temp of ric read 39 F or cooler. Cos by pic discarding 5 lbs and restocking with ice under foods. Pic stated cooler had been serviced recently for cooling issues.
26: Spray bottle of glass cleaner stored hanging on metal storage rack containing food products intended for customers. Cos by pic removing cleaner.
37: Employee personal items stored on counter in front of coffee dispenser.
Additional Comments
Will request permit revocation warning letter for repeated priority violations.
Discussed food safety plan with pic to ensure repeated priority violations do not persist. Discussed ensuring employees know to restock hand sinks when towels/soap depleted or notify pic. Also discussed routinely conducting temp checks of hot and cold foods to ensure they are within appropriate temp range. Will email food safety plan to operator. I am available for guidance on any other food safety issues.
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
COSRepeat
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
NO
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
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display