8: Hand washing sink does not have adequate hot and cold water available. Cold water faucet has a leak. Paper towels were not present. Hand washing sink in the kitchen does have soap and paper towels present, and sink must be accessible. Please fix faucet and have proper supplies, and ensure access to hand washing sinks.
14: The ice machine is not clean. Please discard ice and wash, rinse, and sanitize interior.
21: Date marking is not being practiced. Foods held over 24 hours must be date marked by having an appropriate discard date.
23: Consumer advisory is not present. Disclosure is having an asterisk by any applicable item on the menu. Consumer advisory must have reminder and disclosure present.
34: Thermometers are not present in all equipment. Please place a thermometer in all equipment, refrigerator or freezer.
35: Food containers are not labeled. Food containers must be labeled according to contents. Foods must be identifiable through labeling.
37: Food containers observed without being covered. Food containers must be covered when in storage. (Bowls of flour underneath table, open packages in freezers)
45: All freezers have an ice buildup. Please defrost and wash, rinse, and sanitize interior. Microwave is not clean. Refrigerators have a buildup on the bottom and sides of equipment. Please maintain cleanliness of equipment on interior and exterior.
49: There is a leak at the cold water faucet at the hand washing sink. Please fix.
51: The ceiling in women’s restroom is stained. Please clean or replace ceiling tiles.
53: Restaurant is not clean from dishwasher area to prep area. Floors, walls, and ceilings need regularly cleaning to avoid buildup.
57:
1:
3:
4:
5:
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
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
