6: Employee did not take off gloves and wash hands after touching raw beef. Employee then grabbed mushrooms off of prep cooler.
Ca trained employee and had wash hands. Threw away mushrooms
6: Employee touching raw chicken with gloves on. Employee changed gloves but did not wash hands.
Ca trained employee on proper hand washing
13: Raw beef stored above cooked chili on speed rack in walk in cooler
Ca moved raw beef below chili
13: Raw eggs stored above mild giardiniera in walk in cooler
Ca moved raw eggs to raw meat shelf
14: 0 ppm chlorine in dishmachine. Must be 50-200 pom chlorine
Ca will wash,rinse,and sanitize in 3 comp sink until chlorine is brought up from warehouse
17: Mac and cheese at 84F and cooked chicken breasts at 71F on steamwell. Items were not heated up to 165F or above before putting on steamwell.
Ca reheated product
20: Tomato lettuce sets at 62F on prep cooler.Must be at 41F or below
Ca threw away
20: Lox at 56F sitting on cold well. Must be at 41F or below
Ca threw away
20: Black beans 51F on prep cooler
Ca put in walk in cooler
20: Guacamole at 52F on ice on expo line. Must be at 41F or below
Ca placed in walk in cooler tobring back down tob41F
23: No asterisks beside menu item with eggs that can be cooked how customer wants them
37: Employees coats stored on top of food on storage shelf
53: Floor dirty in walk in cooler
Additional Comments
Complaint: poultry and dairy not stored properly
Did complete inspection
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
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
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
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold 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
OUT
23 Consumer advisory provided for raw and undercooked food
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean