20: 1200-23-01-.03(5)(a)6. Liquid egg product sitting out at room temperature and not in ice bath or adequate refrigeration. Product was holding at 60*F, must be 41*F or below. Product was discarded at time of inspection. Advised on proper cold holding procedures on TCS foods. (Embargoed ~1 unit)
34: 1200-23-01-.04(2)(d)9. Unable to locate thermometer in reach in cooler unit.
37: 1200-23-01-.03(3)(b)1. Food products stored too close to splash area at curbed utility sink.
39: 1200-23-01-.03(3)(d)4. Soiled wiping cloth stored on ice machine. Dispose of used wiping cloths in proper soiled cloth storage container/bag.
41: 1200-23-01-.04(6)(b)1.iv In-use utensils stored in standing water.
44: 1200-23-01-.03(3)(d)5. Soiled/previously used gloves stored on working surfaces. Discard as needed.
47: 1200-23-01-.04(6)(a)1.(iii) Numerous non-food contact surfaces dirty in kitchen area.
50: 1200-23-01-.05(4)(c) Grey-water draining slowly at utility sink. Clear sink as needed for grey-water to properly drain in a timely manner.
54: 1200-23-01-.06(3)(e) Designated areas not used for personal items. Stored personal cell phones etc. away from food preparation areas to prevent cross contamination.
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
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
IN
19 Proper hot holding temperatures
Compliant
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
