8: No cold water at the hand-sink (cut off underneath). CA: provided during inspection.
8: The splash guard is missing between the hand sink and food shelving storage. CA: the splash guard must be installed within 10 days. A follow up will be conducted to check the correction of the critical violations.
13: Raw beef stored above vegetables in walk in cooler. CA: raw beef as moved to another shelf.
21: No date marks on cooked lasagna, Mac and cheese stored more than 24 hours in the walk in cooler. CA: trained person in charge and items were date marked.
34: No visible thermometers in reach in freezer and ice cream and desserts freezers.
36: Observed fruit flies in the prep afea.
37: Personal water bottle with screw-top cap open stored on counter with food and pizza boxes and on prep cooler.
37: Box of long grain rice stored on the floor in the prep area.
46: Excessive build up on top of dishwasher.
47: Excessive old food debris in white reach in freezer in the back.
53: Excessive build up on floor and ceiling in Walk in cooler.
53: Build up on walls and on floor under the equipments in prep, kitchen and dishwash area.
55: Current permit is not posted.
Additional Comments
Note: Owner said that all the hamburgers are served fully cooked, no temperatures options. Complaint= caller stated that she and her husband ordered a pizza from this establishment 4 days ago. The pizza was delivered 2 hours late and after they had eaten some they saw bugs in it. Condition found: fruit flies were observed in the restaurant and the last pest control treatment was July 24th by Cook's Company. But I did not observed other bugs in the restaurant.
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
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
