|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed two santiizer buckets on the line today that were <150ppm. Refilled during inspection to correct. Maintain sanitizer at 200-400ppm.4-501.114 |
|
24
|
1.50
|
Pasteurized foods used; prohibited foods not offered |
No |
No
|
No |
Observed sirloin steak offered on the children's menu as undercooked if requested. According to documents onsite, this product is decarted and marinated, not whole muscle intact steak. Communated beef is not allowed to be undercooked for highly suseptible populations such as children. Provide an insert into the menu that states that this is no longer offered undercooked, or cross out menu item with in 10 days.Also, have a plan for a more permanent fix within 10 days.3-801.11 |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
According to the person in charge, currently the facility cools hermetically sealed foods in an ice bath if they are not opened by the end of the night. This process is considered cook-chill and is a specialized process that requires a HACCP plan and a variance. Provide this or open the bags before leaving at the end of the night.Person in charge has agreed to open bags to correct. Variance information given today as another option to pursue.3-502.11 |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
See #27- apply for a variance for cook-chill processing taking place if it is decided to not open bags. Bags will be opened before the end of the night to correct.8-103.11 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Airdry dishes. Observed dishes being towel dried today.4-901.11Observed ice buckets stored on a soiled surface today. Keep clean dishes stored on a clean surface.4-903.11 |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Provide a drainplug on the dumpster- missing one today. |