20: 1200-23-01-.03(5)(a)6. Cooked chicken on prep cooler 3 at 58F. Chopped sausage on prep cooler 3 at 57F. Prep cooler 3 at 50F. Corrective Action: Person-in-charge used ice bags to cool products down. Also discussed use of Time as a Public Health Control policy for eggs and prep cooler items.
21: 1200-23-01-.03(5)(a)8.(i) Cooked sausage, apples, and gravy observed in walk-in cooler with date mark of 3/16. today is 3/23. Corrective Action: embargoed 15lbs.
22: 1200-23-01-.03(5)(a)9.(i)(I) Raw shelled eggs observed sitting at room temperature on grill lowboy cooler. Eggs were not labeled with the service time period and did not have an identifying marker. Corrective Action: Eggs were placed on Time as a Public Health Control policy.
46: 1200-23-01-.04(5)(a) Test strips are not available.
53: 1200-23-01-.06(5)(b)1. Excessive dust accumulation on air vents
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
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
COS
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
