34: I did not observed a thermometer inside Thomas freezer and any of the deep freezers.
35: Ziplock bag of cooked chicken and bacon bits is not labeled. Container of banana and jalapeño peppers are not labeled. There is not a label on big container of flour.
37: Bag of flour is on floor in kitchen. Please place food at least 6 inches off ground.
37: I observed a small incision in a can of olive oil. A box of baking soda is open on shelf. Please keep food closed by putting box in a zip lock bag, wrapping box with plastic or putting food in a box with a lid.
37: I observed pizza dough laying directly on shelf in Thomson freezer. Please make sure food is in the bag.
39: I observed Wiping cloths sitting on countertops throughout kitchen. Please place wiping cloth back in sanitizer bucket after wiping food contact surfaces.
45: I observed traces of meat on meat slicer. Please break down meat slicer then wash, rinse and sanitize.
45: Grease build up on small fryers.
45: Ice build up in Thomson freezer
45: I observed food debris from pizza dough at pizza cold holding table. Please sanitize
The prep cooler under pizza cold holding table has food debris on bottom shelf. Please wash,rinse and sanitize
45: I observed food build up on door of microwave and food splattered on the inside of microwave. Please wash,rinse and sanitize.
52: Dumpster sliding doors are open. Please keep dumpster sliding doors and lids closed
53: Wall paint near 3 compartment sink is chipping. Flour on floor in kitchen. Please sweep floor
Additional Comments
Violation #8 was corrected. Violation #21 was corrected. Violation #26 was corrected.
Please put discard date when date marking and not just the prep date. Date marking violations will be written up if discarded date is not written.
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
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
IN
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
NO
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used