4: Observed employee drinking in food prep area, then immediately resume food prep.
6: Observed employee throw personal drinks and trash away, then immediately place new gloves on without washing hands first.
7: Observed employee handle and slice ready to eat tomatoes with bare hands.
8: Wiping cloths stored in hand washing sink. Boxes and trash can blocking access to hand washing sink.
18: Raw beef and raw chicken prepped yesterday in stove reach in cooler not within proper temp range. See food temps. Received an ambient temp with my thermometer of 48 degrees. Pic embargoed meats and will call to have cooler serviced. Pic will not use reach in cooler until reading accurate and proper temp.
26: Numerous chemical spray bottles with clear liquid not labeled. Chemical spray bottle stored directly over food prep table. Chemical spray bottled stored next to napkins and clean dishes on serving counter.
37: Numerous employee drinks stored on food prep tables through out the kitchen.
50: Raw chicken pieces being dumped in hand washing sink.
Additional Comments
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected. Will send applicable food safety fact sheets for review.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
