2: Employee do jot know about employee ill worker policy ( CA) will email them one
6: Employee came to back prep area and place gloves on hands without washing hands first. She pack bread in a clear bag ( CA )train to wash hands
8: No paper towels dispensing out in employee men’s restroom
14: Employee wiping off tongs with a common rag. Ask her how they wash utensils. She stated wash and dry. ( CA) train to wash,rinse, sanitize and air dry
20: Raw eggs in shell sitting out at room temp. Nobody working with the product. Product is at room temperature to touch and reading at 72 F ( CA) place in the refrigerator and do not bring out unless you are ready to use it
26: Have a blue liquid in a spray bottle on top of grease trap at wash area with no label ( CA) label
34: No visible thermometer inside of three door glass refrigerator
35: Several spray bottles with no labeled in it in prep area. Do not sub up when shake.
36: Have fruit flies in prep area
37: Food on floor in back stock area
37: Bread in serving area on racks wre not protected from customer contamination
37: Bottle water with seal broken and not full. Stored by can goods of sliced peaches
37: Personal food stored in Berg refrigerator with customer food.
37: 20 oz container of glaze stored on the floor by Berg refrigerator
39: Wipe cloth laying out not in sanitize solution at prep sink
41: Handle of utensils down in sugar in large white barrel
45: Sever damage ruber soatulas stored in mixer bowl by prep sink
45: Severly damage lid top on corn flour in prep area
53: Severly damage water ceiling tiles in prep area
53: Refrigerator doors are dirty
53: Gasket on three door glass refrigerator is damage
55: Current permit not posted. Have expired 6/30/2021 posted
56: Last inspection not posted
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
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
36 Insects, rodents, and animals not present
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
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
41 In-use utensil; properly 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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
