17: Refried beans in hot box at 74F today. Additional items in hot box are 135F or above and ambient temperature is 155F. Person in charge stated the beans were likely not reheated properly before placing in unit. Rapidly reheat foods to 165F for hot holding at 135F. Beans were reheated on stove top during inspection.
18: Three pans of refried beans in walk in date marked 11/1 are holding at 49-50F with an ambient temperature in walk in at 41F. Discussed cooling methods with person in charge. He stated ice baths are used and is knowledgeable about cooling requirements. Recommend using thermometer to verify cooling temperatures.
Beans were discarded as a precaution.
41: Discontinue storing ice scoop on top of machine that is not sanitzed regularly. Store scoop in/on a surface that is easily cleanable.
45: Discontinue using cardboard to line shelves in walk in unit. Shelves must be easily cleanable.
45: Wood cutting board on prep unit is cracked in middle and is no longer easily cleanable. Replace so as to provide a cleanable surface for food prep.
47: Clean black accumulation from gaskets on three door refrigeration unit.
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
NO
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
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
41 In-use utensil; properly stored
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
