14: Both dish machines in use were reading 0.0 of Cl2. Dishes, cups, and utensils must be sanitized in three comp sink until dish machines are sanitizing properly.
20: Ice cream machine is not holding ice cream mix at 41 degrees F and below. Mix is a milk based product. Embargoed mix. A warming letter will be requested due to this priority item violation being noted on two consecutive insoections in a row. Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over this priority item violation. Advised operator I was available to assist with developing the RCP.
37: Employee drink with lid and straw stored above make line near stove.
45: Can opener across from stove excessively dirty.
53: Vent returns on ceiling excessivly dusty.
54: Several lights in the food prep area and dish machine area are not protected.
Additional Comments
Discussed complaint with pic about meatloaf not being cooked to temp and being visible raw and chewie. Pic stated meatloaf was cooked to temp above 155 defrees F, is hot held above 135 degrees F, then placed on the hot bar. The meatloaf is on their tphc policy, but most of the food on the hot bar is kept at 135 defrees F or higher. There was not any meatloaf made today. All food on hot bar that I took a temp reading of was above 135 degrees F.
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
NO
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
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
