4: I observed Employee eating his lunch in kitchen
6: I did not observe employee wash his hands when he came to grill area from back of kitchen. He began to place corn and potatoes in boiler.
Please wash hands when you switch task. Also ,when you leave station to go get food from walk in cooler please wash hands before getting back on grill.
7: Employee sprinkled cheese on top of cooked chicken and broccoli pasta with his bare hands. Ready to eat food can not be touched with bare hands.
8: No paper towels at hand sinks near ware washing,and near grill. Pot stored at handsink near grill and food dumped in same sink. Hand sinks are only for hand washing. No soap at handsink near gas stove
8: I observed employee rising pan at hand sink near gas stove.
8: I observed an employee wiping his hands on a wiping cloth after he washed hands. Disposable towels must be used to dry hands.
13: In walk in cooler raw calamari and raw chicken was stored over boxes of margarine. Raw salmon was stored over cooked jambalaya and raw Lamb chops was stores over fresh greens.
13: Container Raw chicken and raw shrimp stored on shelf over container of broccoli
21: Beans,home made pasta sauce ,Chopped bell peppers ,chopped green onions were prepped on yesterday but was not date marked.
26: Spray bottle was not labeled in waitress station. Spray bottle contained sanitizer (quat).
35: Unlabeled containers of food. (Sugar ,chopped bell pepers,chopped green onions,beans,pasta sauce and spinach.)
37: Open bag of flour stored on shelf
39: Wiping cloths stored on counters snd cutting boards throughout kitchen. Please place wiping cloths in a sanitizer bucket not on counters or cutting boards.
41: Plastic to-go bowls stored inside of garlic butter and other seasonings. Please remove.
45: Microwave plate is dirty and food splatter on ceiling of microwave. Please wash,rinse and sanitize.
49: Dumpster lid is open. Please keep lid closed.
51: Employee restroom does not have soap. Toilet and hand sink is dirty. Please clean restroom.
53: Floor tile is damaged in warewashing area.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
