20: 1200-23-01-.03(5)(a)6. Roasted tomatoes is 45F in prep cooler serving side. Must be at 41F or below.
Ca: thrown out
20: 1200-23-01-.03(5)(a)6. Sweet potato is 52F in prep table near grill. Must be at 41F or below.
Ca: throw put
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes in prep cooler is 49F.
Ca: thrown out
20: 1200-23-01-.03(5)(a)6. Meat loaf sitting out at rolling racks is 44F.
Ca: meat loaf was moved to cooler.
20: 1200-23-01-.03(5)(a)6. Spinach is 46F in prep table. Artichoke is 68F in prep table. Must be at 41F or below.
Ca: spinach was thrown away.
Ca: artichoke put in ice bath
26: 1200-23-01-.07(1) Unlabeled bottle of chemical spray bottle in dishroom
35: 1200-23-01-.03(5)(a)7. No labeling of cakes in reach in cooler
37: 1200-23-01-.03(3)(b)1. Employee has personal drinks stored on shelf on top of clean dishes
46: 1200-23-01-.04(5)(a) Dishes wet nesting on top of clean dishes
47: 1200-23-01-.04(6)(a)1.(iii) Can opener blade is dirty
53: 1200-23-01-.06(5)(a) Damaged floor in walk in cooler
55: Current permit not posted
56: 1200-23-01-.08(4)(c)3.(ii) Current inspection not posted
Additional Comments
Observed store having test strips, thermometer. Discussed cooling methods and tphc methods with PIC during inspection.
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
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean