18: Have cook general chicken that was cook at 9 AM stated by PiC sitting oiton speed rack reading at 73 F (CA) reheat to 165 F and start cooling process again Train: on cooling you have 6 hours coolingprocess on hot foods. Once the product reach 135 F, you have 2 hurs to get to 70 F and then addition four hoir to 41 F
20: Raw chicken on prep cooler reading at 44 F, raw beef on prep cooler reading at 46 F (CA) place ziplock bag p on it
37: 1200-23-01-.03(3)(b)1. Bag of carrots on the floor in walkin cooler
43: 1200-23-01-.04(5)(b)3. Reuse aluminum cans. Have a can label baby corn cuts but have a label on it to state it is sugar. Not allow to reuse aluminum cans
47: 1200-23-01-.04(6)(a)1.(iii) Top rack that food stored on in coke cooler is extremely dirty
51: 1200-23-01-.05(5)(a)7. No cover trsah can in employee retroom
53: 1200-23-01-.06(4) Lining shelves with card board on cook line
53: 1200-23-01-.06(5)(b)1. In between deep fryer and grill has alot of old grease buildup
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
