11: Multiple severely damaged cans stored on the shelves in dry storage. CA: seperated.
14: No sanitizer on site for ware washing. CA: bleach acquired.
19: Mac and cheese and mashed potatoes on serving line below 135 degrees - Food temps listed. CA: put in thermalizer to reheat.
19: Baked beans in downstairs hot box below 135 degrees - Food temps listed. CA: put in thermalizer to reheat.
20: Cooked brisket wraped in foil on upstairs counter reading 103 degrees at 2hr mark. CA: food seperated onto multiple racks and placed in the Walk in cooler to speed up cooling. Proper cooling time and temps discussed.
26: Chemical spray bottle labeled glass cleaner stored on top of downstairs kitchen hot box. CA: chemical properly stored.
26: Containers of liquid soap stored next to clean dishes on shelf above 3-compartment sink. CA: chemicals properly stored.
50: Drain under hand sink next to dry storage is disconnected, and waste water is flowing profusely onto the floor. CA: employee reconnected the pipe.
52: 2 trashcans with missing lids in alley waste collection area.
57:
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
