1: Store was initially opened Although restrooms were not available. Corrective Action: reviewed and discussed that store should be closed if restrooms or water not available.
36: Back door slightly propped open due to hose leading outside restaurant in door way, allowing for possible pest entrance.
37: Personal cellphone stored on prep surface at expo station
41: Ice scoop stored in ice machine has some build up.
45: Lid for raw meat patty freezer is cracked and chipped
49: No air gap at ice machine piping.
51: Restrooms not accessible due to piping issue at beginning of inspection but corrected during.
53: Floors have some dust and debris buildup around cooking equipment. And some build up at the base of soda machine.
53: Excessive Water build up near ice machine due to uneven flooring.
57: Missing no smoking sign on back door
Additional Comments
Thermometer in reach in freezer for chicken patties is broken
Establishment initially closed due to lack of access to restrooms due to sewage pipe pimp being repaired as well as having periods were little drain usage can be done. Establishment re-opened during inspection as repair reps said that it was good to continue use of restrooms and handsinks.
During inspection pipes were corrected and establishment re-opened.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used