8: Serve area hand wash sink paper towel dispenser not working. Cos by pic putting paper towels in area.
18: Partially cooked pork belly in big ric was cooked 3 days ago according to pic. Cannot confirm exact date due to 2 incorrect date marks on container (one says chicken 9/18, another says beef 9/20; see violation 21). Going by pic, food never reached 41 F within acceptable time. Cos by pic discarding 5 lbs.
21: Multiple cooked and raw animal foods in plastic bins in makeline ric and big ric had two date marks. Did not embargo foods because oldest date mark was 9/18 - 7 days prior to today. Cos by discussing proper date marking and allowing pic to keep foods but following 9/18 date mark and discarding all of these foods by the end of the day if they are not used.
37: Plastic bags of food stored on top of peas in makeline cooler; employee drink, phone, and pack of gum stored on shelf above make line.
41: Tongs making contact with raw chicken in pan in ric.
42: Large stirring spoon stored in container of room temp non running water.
42: Cup used for scoop stored in bag of rice making contact with rice
45: Clean glasses and pitchers in server station stored upside down on towels.
53: Floors and walls are dirty, vents have excessive dust build up.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
