14: Observed employee actively washing dishes at the 3 comp sink, tested the sani side and got 0ppm QA. Took the hose out if the water and ran it and got a quat reading. COS discussed with employee and pic, sink was drained and refilled with a reading of 200ppm qa
20: Observed several items in the bottom of the makeline above 41°f (see temps for chicken poppers, old world sausage, and Italian sausage) pic stated those three items had not been out of the cooler today and that they are waiting on maintenance for the cooler. Observed all other tcs items in the back of the cooler at 41-42°f and left my thermometer in the front part for 10 minutes and got a reading of 45°f and then the back for 10 minutes and got a reading of 41°f COS discussed observation with pic and discarded appropriately 1lba of chicken, 1lbs of old world sausage, and 5lbs italian sausage. Pic had employees moved tcs items to the wic until unit is fixed.
26: Observed an unlabeled bottle of blue liquid handing by the the back hand sink and upan unlabeled bottle of clear liquid hanging in the mop sink COS pic labeled, discussed proper labeling and storage.
53: Make line cooler has inconsistent temperatures for the bottom and ice build up on the fan; air vents throughout kitchen are dirty
Additional Comments
Discussed getting the make line cooler serviced to hold food 41°f or below.
Verified correct email is on file
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
NO
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
53 Physical facilities installed, maintained, and clean
