19: Cooked steaks in hot holding drawer are below 135°F. Unsure when steaks were cooked. Embargoed steak. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP. A warning letter will be requested due to this priority item violation being noted on two consecutive inspection reports in a row. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
20: Raw steaks and shelled eggs in cooler drawer holding above 41°F. External temperature is reading 72°F. Unsure how long tcs food have been out of temp. Embargoed tcs food.
36: Few flies in prep area.
45: Protein cooler drawer is reading 72°F and the tcs food inside is reading 64°F and 70°F. Discontinue using cooler drawer until equipment has been repaired and it is able to maintain tcs food 41°F and below.
45: Sliding glass ric below lettuce display case up front is leaking water into two pans that are overflowing with water onto the floor.
Additional Comments
Current permit posted. Complaint made that protein cooler was at 74°F. At the time of inspection protein cooler drawer was reading 72°F and the raw steaks inside were reading 64°F, the shelled eggs were at room temperature. Pic stated they did not know how long cooler drawer had not been working. I embargoed the food and discussed with pic not to use cooler until it had been repaired and holding tcs food at 41°F and below. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
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
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
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used