1: 1200-23-01-.02(1)(b) Person in charge does not have basic food knowledge. She does not know what temperature to hold hot food or cold food. Corrective action, there must be someone with basic food knowledge when operating.
2: 1200-23-01-.02(2)(a)2. There was no employee health policy available and PIC can not demostrate knowledge. Corrective action, I will provide a copy.
11: 1200-23-01-.03(1) Excessive dented can of chilli with metal touching metal in walk in cooler. Corrective action, embargoed 5LBS
14: 1200-23-01-.04(6)(a)1. High temperature dish washer @130f. Corrective action, put in work order to fix dish washer. Temperature must be up to at least 160f.
21: 1200-23-01-.03(5)(a)7. PIC does not know when sausage in walk in cooler was cooked. Corrective action, embargoed 5lbs.
37: 1200-23-01-.03(3)(b)1. Boxes of milk, green peppers and dressing was stored directly on the floor.
37: 1200-23-01-.03(3)(b)1. Personal drink was stored on prep table in kitchen area.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth was stored on prep table.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
37 Contamination prevented during food preparation, storage and display
