3: 0070 (15) The person in charge (PIC) could not provide documentation in a verifiable means showing that all employees are properly trained to report signs and symptoms of illness along with the big 6 foodborne illnesses. There was documentation for some employees but not all. Corrective Actions: Provide training to all food staff in your employee health policy in a verifiable means.
15: 470 Cooked cut pork was observed stored in the walk-in cooler without any cover for protection. Corrective Actions: Cover ready to eat foods stored in cooler and freezer to help prevent contamination.
29: 0870 (A)(B4)(D2b,c,d,e)(E1) Person in charge could not provide HACCP records for review. Corrective Actions: Person in charge needs to know how to access and provide information on HACCP records that are required to conduct the reduced oxygen packaging done on premises.
49: 1800 A closed cloth bag with what looks like mold growing on the outside of it was observed stored in the walk-in cooler on second shelf. Corrective Actions: Items stored in establishment need to be stored in a clean and sanitarian manor to reduce pest attractant and mold spores from proliferating in and around food and food contact surfaces.
Additional Comments
The purpose of today's visit was to conduct a routine inspection. Correct the above items within 72 hours.
Food Temperatures
Description
Temperature
State of Food
ROP BBQ sauce less than 24 hrs : 36, 37
38 °F
Cooling
ROP mac & cheese sauce
35 °F
Cold Holding
potato salad
38 °F
Cold Holding
ROP san marzano soup
34 °F
Cold Holding
pasta
38 °F
Cold Holding
ROP chili
33 °F
Cold Holding
raw beef
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
high temp dish machine
heat
turned black
hot water
3 vat sink
chemical
400
quat
80 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
Violation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
