20: Observed several plastic lidded cups of “magic” sauce stored in bucket on prep table with no temp control temp 62F. Pic stated sauce is made in house and contains mayo. Container of mayo states that it contains egg and must be refrigerated after opening. Main batch of sauce was at 41F or below in large ric; pic said sauce cups were set out within the past hour for easy access for orders. Cos by pic returning to temperature control, discussed keeping tcs foods at 41F or less by using refrigeration, ice bath, or using tphc policy.
37: Several employee personal items stored directly beside and above food products on wire shelving. Cos by pic relocating personal items.
46: Plastic bag being used with stopper in 3 comp sink duento slow leak.
Additional Comments
Investigated complaint of foul odor emanating from grease waste container located behind establishment.
Inspected rear exterior area and container in question. No odors were detected in general vicinity of container nor inside when opened. Operator was present.
Community garbage dumpster that services multiple businesses was located several hundred feet from establishment and appeared maintained, was gated.
Performed routine inspection during complaint investigation.
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
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
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
46 Warewashing facilities, installed, maintained, used, test strips