8: No soap at hand sink in coffee bar. CA: restocked during inspection.
19: Cooked vegetables at 123F, cooked chicken at 116F, and cooked pork at 118F on steam table. Employee stated the foods were cooked at around 10am on the morning of the inspection. CA: instructed employees to reheat foods on grill top before placing the foods back on the steam table.
21: Cooked pork in reach in cooler 1 has date mark 11/27/24. Employee stated the pork was not frozen at any point after cooking. CA: embargoed 0.25 lbs. Discussed date marking procedures with PIC.
26: Unlabeled chemical spray bottle found beside hand sink in kitchen. CA: instructed employees to label.
34: No visible thermometers in chest freezers 2 or 3.
39: Wet wiping cloths stored on counter and hand sink beside steam table.
41: Scoop stored with handle touching sugar in bulk container.
41: Scoop stored with handle touching ice in ice machine.
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan