14: 7.18 Kitchen dishwasher not registering any sanitizer. Corrective Actions: Repair dishwasher so that it registers 50-100 ppm of chlorine sanitizer. Use 3-compartment sink to sanitize until dishwasher is fixed.
20: 3.51 (a)(ii) Top area of expo cooler with elevated food items. Grilled chicken at 53 degrees F and grilled shrimp at 62 degrees F. Corrective Actions: Discarded grilled chicken and shrimp. Keep all cold foods at 41 degrees F or below. Do not over fill pans in coolers.
20: 3.51 (a)(ii) Salad cooler out of temperature, 46-62 degrees F. All items, top and bottom, discarded. Cooler recently repaired and serviced. Corrective Actions: Replace cooler with a consistent working one. Provide spec sheet for new cooler and call for follow-up inspection when ready.
21: 3.60 Date markings are inconsistent. Dates are either day 1 or day 7. Corrective Actions: Date marks need to be day 1 or day 7 but not both. Stay consistent throughout kitchen with chosen date marks.
36: 8.84 Light visible at bottom of back door. Corrective Actions: Repair so that no light is visible.
41: 3.55 Scoops without handles or handles stored in product. Corrective Actions: Only use scoops with handles and keep handles out of product at all times.
43: 7.41 (a) (single-service/single-use) Coffee filters partially uncovered and stored next to sanitizer bucket and employee beverages. Corrective Actions: Move and cover coffee filters to prevent contamination.
49: 8.23 Floor drain next to kitchen dishwasher not draining. Corrective Actions: Fix so that floor drain drains.
999: 999 Quat sanitizers at 200 ppm
Bar dishwasher at 50 ppm
Proper thawing methods being used
Cooling logs unavailable, left new log sheet
Good hot holding temperatures
Overall good cold holding temperatures.
Call for follow-up inspection for kitchen dishwasher, salad cooler and floor drain.
Additional Comments
No comments
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
Employee Health
IN
02 Management, food employee and conditional employee
knowledge, responsibilities and reporting
Compliant
Observations
IN
03 Proper use of reporting, restriction & exclusion.
Compliant
Observations
Good Hygienic Practices
IN
04 Proper eating, tasting, drinking, or tabacco use.
Compliant
Observations
IN
05 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
06 Hands clean & properly washed.
Compliant
Observations
IN
07 Minimize bare hand contact with ready to eat foods
Compliant
Observations
IN
08 Hand washing sinks properly supplied and accessible
Compliant
Observations
Approved Source
IN
09 Food obtained from approved source.
Compliant
Observations
N/O
10 Food received at proper temperature.
Compliant
Observations
IN
11 Food in good condition, safe, & unadulterated.
Compliant
Observations
N/A
12 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
13 Foods separated and protected from cross contamination
