14: No approved dish sanitizer on site. // CA: sanitizer was delivered to site during inspection.
Observed employee wash dishes and then put them up to dry without sanitizing them first. // CA: person in charge trained employee and dishes were rewashed and then properly sanitized.
26: Unlabeled chemical spray bottle containing a red chEmical stored on ground near dish machine. // CA: bottle was labeled.
Windex chemical stored next to single-service boxes on shelf under front counter.
34: No accurate thermometer in either of the prep coolers or the walk in cooler.
36: Several flies present in kitchen.
37: Boxes of food stored on floor in walk in freezer.
Ice buildup from condensation leak on boxes of food in walk in freezer.
47: Excessive build up of food residue on “Cook Rite” stoves by back door and blender base by 3 compartment sink.
Dirty water pooling in bottom of under-counter cooler by hand sink, the prep cooler by deep fryer, and the prep cooler by back door.
53: Excessive build up of dust on vent hoods, ceiling vents in kitchen, and electrical wires above prep coolers.
57: “No smoking” signs not posted on outside of all doors that open to the outside.
Additional Comments
NOTE: person in charge informed me their dish machine stopped working this morning. He states they have already contacted eco-lab to have the machine serviced. Instructed them to use 3 compartment sink to wash, rinse, & sanitize dishes until machine is fixed and has proper sanitizer levels between 50-200ppm.
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
