20: Sliced tomatoes at 49F on make line since 4/16/23. CA embargoed 2lbs
20: Sliced tomatoes at 46F, veggie patties at 48F in prep cooler under oven. Prepped 4/16/23 and in cooler since prep. CS embargoed 10lbs, cooler must be serviced in next 10 days. No TCS food allowed in cooler
49: Hose connected directly to missing faucet connection on mop sink without backflow preventer attached
50: Mop sink leaking and mop water being poured outside or in three compartment sink. Must have mop sink fixed in next 7 days. Mop water cannot be poured outside or in triple sink. Pour down toilet until mop sink fixed.
57: Must post “no smoking” sign/symbol at all entrances and exits
Additional Comments
Note: Received complaint regarding customer's food being given to the wrong person and employee went outside and retrieved from the wrong people food was given to and gave to correct customer. Explained to manager that food cannot be retrieved and reserved if given to wrong customer.
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
NA
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
NA
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
IN
19 Proper hot holding temperatures
Compliant
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
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
