1: Person in charge has no knowledge on food safety. Could notanswer no basic food safety questions ( CA) recommend basic food handler class at the Health Department
2: Do not know about employees sick worker policy. Not able to demonstrate knowledge
8: No paper towels at hand sink ( CA) person in charge place some there
20: Mozzarella cheese 46 F, sausage 45F, Italian sausage 45F , ham in 45 Fin prep cooler. Must be 41 F or below . ( CA) have unit service and moved food
21: No date mark on sausage, Italian sausage, ham etc in prep cooler.p4oduct are open. Employee stated they being there for two days. ( CA) products was labeled
33: Mozzerallo cheese sitting out at room temperature to thaw. Temp is in compliance.
34: 1200-23-01-.04(2)(d)9. No thermometer in prep cooler
34: 1200-23-01-.04(2)(d)9. No visible thermometer in refrigerator and chest freezer
37: 1200-23-01-.03(3)(b)1. Personal come with seal broken and not full in food prep area.
43: 1200-23-01-.04(9)(c)1. Box of single service items stored on the floor
51: 1200-23-01-.05(2)(c)2. No self closure connected to restroom door
Additional Comments
Follow up with in ten days
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
NA
13 Food separated and protected
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
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
43 Single-use/single-service articles; properly stored, used
