4: Employee was drinking from a cup that did not have a lid or straw in the dish machine area. Cup was stored on a table across from 3 comp sink. CA educated on drink storage, and drink must have a lid and straw.
19: Baked fish, bbq, and squash was below 135 degrees F in hot box. CA Pic reheated food above 165 defrees F.
20: Chocolate pudding made with milk out of temp. Ice cream mix was at 52 degrees F. CA embargoed mix. Discontinue using ice cream machine until machine can maintain temperature of mix at 41 defrees and below. Mix was added this morning ? 10:00 am
22: All the food on the salad bar was out of temp. Tcs foods on salad bar are on a tphc policy. Time was not written down when food was put out. The tape that had times on them was from yesterday. Follow tphc policy that was put in place for tcs food on salad bar. CA Tcs food that was put out from this morning was thrown away. Tcs food that was recently changed the correct time was written down. Discussed tphc policy with pic.
33: Whole tukeys soaking in standing water.
45: Can opner dirty located neat hot boxes.
Additional Comments
Complaint that there was a green worm on the lettuce. At the time of inspection, no worms were observed on the cut lettuce or whole lettuce. Discussed complaint with pic.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
33 Approved thawing methods used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
