31: §228.175(c)(1) Provide paper towels at hand wash sink
32: §228.101(a)(5) Observed peeling can opener blade
39: §228.124(a)(1) Store utensils on clean surfaces
42: §228.114(c)( ) floors under equipment and walls behind equipment
42: §228.113(3)( ) Clean soiled can opener, dirty venthood, exterior of equipment, remove saran wrap from storage shelf of utensils, clean dirty gaskets on coolers
44: §228.152(d)(1) Trash can must be made of impervious material. Observed carboard box used as trashcan
45: §228.186(a)( ) Repair leak on 3-comp sink faucet
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
IN
1 Proper cooling time and temperature
Compliant
Observations
IN
2 Proper Cold Holding temperature (41°F/45°F)
Compliant
Observations
IN
3 Proper Hot Holding temperature (135°F)
Compliant
Observations
IN
4 Proper cooking time and temperature
Compliant
Observations
IN
5 Proper reheating procedure for hot holding (165°F in 2 Hours)
Compliant
Observations
NO
6 Time as a Public Health Control; procedures & records
Compliant
Observations
2.Approved Source
IN
7 Food and ice obtained from approved source; Food in good condition, safe, and, unadulterated; parasite destruction
Compliant
Observations
NO
8 Food Received at proper temperature
Compliant
Observations
3.Protection from Contamination
IN
9 Food Separated and protected, prevention during food preparation, storage, display, and tasting
Compliant
Observations
OUT
10 Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature
Observations
NO
11 Proper disposition of returned, previously served or reconditioned food items
Compliant
Observations
4.Employee Health
IN
12 Management, Food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth
Compliant
Observations
5.Preventing Contamination by Hands
IN
14 Hands cleaned and properly washed/Gloves used properly
Compliant
Observations
IN
15 No bare hand contact with ready to eat foods; Proper handling of ready to eat foods.
Compliant
Observations
6.Highly Susceptible Populations
NA
16 Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required